The impact of fast drying (QDS process®) and high pressure...

Innovative Food Science & Emerging Technologies 2012 / 10 Vol. 16

The impact of fast drying (QDS process®) and high pressure on food safety of NaCl-free processed dry fermented sausages

Stollewerk, Katharina, Jofré, Anna, Comaposada, Josep, Arnau, Jacint, Garriga, Margarita
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Volume:
16
Language:
english
Pages:
7
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2012.04.010
Date:
October, 2012
File:
PDF, 418 KB
english, 2012
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