Analyses of the microbial safety and physicochemical characteristics of beef loin treated with high-pressure

Ui-Bin Baek, Hack-Youn Kim

Open source

DOI: 10.1007/s44463-026-00081-w
Published: 2026-06-25
Container: Food Science of Animal Resources
Publisher: Springer Science and Business Media LLC
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1007/s44463-026-00081-w,
  title = {Analyses of the microbial safety and physicochemical characteristics of beef loin treated with high-pressure},
  author = {Ui-Bin Baek and Hack-Youn Kim},
  year = {2026},
  journal = {Food Science of Animal Resources},
  doi = {10.1007/s44463-026-00081-w},
  url = {https://doi.org/10.1007/s44463-026-00081-w}
}

RIS

TY  - JOUR
TI  - Analyses of the microbial safety and physicochemical characteristics of beef loin treated with high-pressure
AU  - Ui-Bin Baek
AU  - Hack-Youn Kim
PY  - 2026
JO  - Food Science of Animal Resources
DO  - 10.1007/s44463-026-00081-w
UR  - https://doi.org/10.1007/s44463-026-00081-w
ER  -

APA

Baek, U., & Kim, H. (2026). Analyses of the microbial safety and physicochemical characteristics of beef loin treated with high-pressure. Food Science of Animal Resources. https://doi.org/10.1007/s44463-026-00081-w

Source records

crossref · retrieved 2026-09-26T12:06:07.519Z