Microbiological, physicochemical and sensory parameters of dry fermented sausages manufactured with high hydrostatic pressure processed raw meat
- Omer, M.K.
- Prieto, B.
- Rendueles, E.
- Alvarez-Ordoñez, A.
- Lunde, K.
- Alvseike, O.
- Prieto, M.
Aldizkaria:
Meat Science
ISSN: 0309-1740
Argitalpen urtea: 2015
Alea: 108
Orrialdeak: 115-119
Mota: Artikulua