Figure 1. Effect of HPP Treatment on initial microbial status of Chinese-Style Sausage

From

Effects of High-pressure Processing Technique on the Quality and Shelf Life of Chinese Style Sausages

C.K. Yeung, S.C. Huang

Journal of Food and Nutrition Research. 2016, 4(7), 442-447 doi:10.12691/jfnr-4-7-5