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.
Revue:
Meat Science

ISSN: 0309-1740

Année de publication: 2015

Volumen: 108

Pages: 115-119

Type: Article

DOI: 10.1016/J.MEATSCI.2015.05.002 GOOGLE SCHOLAR

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