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.
Revue:
Meat Science

ISSN: 0309-1740

Année de publication: 2012

Volumen: 91

Número: 2

Pages: 173-178

Type: Article

DOI: 10.1016/J.MEATSCI.2012.01.015 GOOGLE SCHOLAR
La source de données: Scopus