Effects of High Hydrostatic Pressure Processing on the Number of Bacteria and Texture of Beef Liver
Providing beef liver for raw consumption was banned in Japan on July 1, 2012. To lift the ban, the establishment of effective countermeasures for safe raw consumption is necessary. In this study, we examined the effects of high hydrostatic pressure processing on raw beef liver. Beef liver samples su...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/7835714 |
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