A combined high pressure carbon dioxide and high power...

Journal of Food Engineering 2016 / 04 Vol. 174

A combined high pressure carbon dioxide and high power ultrasound treatment for the microbial stabilization of cooked ham

Ferrentino, Giovanna, Spilimbergo, Sara
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Volume:
174
Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2015.11.013
Date:
April, 2016
File:
PDF, 409 KB
english, 2016
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