# Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast

> Research article (LWT, 2019) · cited 50× · AI/ML

**Wikidata**: [openalex:W2989620248](https://www.wikidata.org/wiki/openalex:W2989620248)  
**Source**: https://4ort.xyz/entity/effect-of-high-hydrostatic-pressure-on-salmonella-spp-inactivation-and-meat-quality-of-frozen-chicken-breast