High pressure treatments on the inactivation of Salmonella Enteritidis and the physicochemical, rheological and color characteristics of sliced vacuum-packaged dry-cured ham

  1. de Alba, M.
  2. Montiel, R.
  3. Bravo, D.
  4. Gaya, P.
  5. Medina, M.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2012

Alea: 91

Zenbakia: 2

Orrialdeak: 173-178

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2012.01.015 GOOGLE SCHOLAR
Datuen iturria: Scopus