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Journal of Food Quality
Volume 2017, Article ID 7835714, 7 pages
https://doi.org/10.1155/2017/7835714
Research Article

Effects of High Hydrostatic Pressure Processing on the Number of Bacteria and Texture of Beef Liver

1College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa-shi, Kanagawa 252-0880, Japan
2College of Agriculture, Ibaraki University, 3-21-1 Chuo, Ami, Inashiki, Ibaraki 300-0393, Japan
3Division of Biomedical Food Research, National Institute of Health Sciences, 1-18-1 Kamiyoga, Setagaya-ku, Tokyo 158-8501, Japan
4Faculty of Veterinary Science, Nippon Veterinary and Life Science University, 1-7-1 Kyonancho, Musashino-shi, Tokyo 180-8602, Japan

Correspondence should be addressed to Hodaka Suzuki; pj.og.shin@akadoh

Received 1 February 2017; Accepted 24 April 2017; Published 14 May 2017

Academic Editor: Dike O. Ukuku

Copyright © 2017 Hirokazu Ogihara et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Hirokazu Ogihara, Hodaka Suzuki, Masaki Michishita, Hitoshi Hatakeyama, and Yumiko Okada, “Effects of High Hydrostatic Pressure Processing on the Number of Bacteria and Texture of Beef Liver,” Journal of Food Quality, vol. 2017, Article ID 7835714, 7 pages, 2017. https://doi.org/10.1155/2017/7835714.