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.
Aldizkaria:
Food Research International

ISSN: 1873-7145,  0963-9969

Argitalpen urtea: 2023

Alea: 163

Mota: Artikulua

DOI: 10.1016/J.FOODRES.2022.112162 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus