High pressure carbon dioxide combined with high power ultrasound processing of dry cured ham spiked with Listeria monocytogenes
Sara, Spilimbergo, Martina, Cappelletti, Giovanna, FerrentinoVolume:
66
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2014.09.024
Date:
December, 2014
File:
PDF, 484 KB
english, 2014