High pressure processing at the early stages of ripening enhances the safety and quality of dry fermented sausages elaborated with or without starter culture

  1. Dučić, M.
  2. Barcenilla, C.
  3. Cobo-Díaz, J.F.
  4. López, M.
  5. Álvarez-Ordóñez, A.
  6. Prieto, M.
Food Research International

ISSN: 1873-7145 0963-9969

Any de publicació: 2023

Volum: 163

Tipus: Article

DOI: 10.1016/J.FOODRES.2022.112162 GOOGLE SCHOLAR lock_openAccés obert editor