Microbiological, physicochemical and sensory parameters of dry fermented sausages manufactured with high hydrostatic pressure processed raw meat

  1. Omer, M.K.
  2. Prieto, B.
  3. Rendueles, E.
  4. Alvarez-Ordoñez, A.
  5. Lunde, K.
  6. Alvseike, O.
  7. Prieto, M.
Meat Science

ISSN: 0309-1740

Year of publication: 2015

Volume: 108

Pages: 115-119

Type: Article

DOI: 10.1016/J.MEATSCI.2015.05.002 GOOGLE SCHOLAR

Sustainable development goals