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

Datum der Publikation: 2023

Ausgabe: 163

Art: Artikel

DOI: 10.1016/J.FOODRES.2022.112162 GOOGLE SCHOLAR lock_openOpen Access editor