Optimization of supercritical carbon dioxide treatment for...

International Journal of Food Microbiology 2013 / 2 Vol. 161; Iss. 3

Optimization of supercritical carbon dioxide treatment for the inactivation of the natural microbial flora in cubed cooked ham

Ferrentino, Giovanna, Balzan, Sara, Spilimbergo, Sara
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Volume:
161
Language:
english
Journal:
International Journal of Food Microbiology
DOI:
10.1016/j.ijfoodmicro.2012.12.004
Date:
February, 2013
File:
PDF, 826 KB
english, 2013
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