High hydrostatic pressure and time effects on hygienic and...

Innovative Food Science & Emerging Technologies 2019 / 12 Vol. 58

High hydrostatic pressure and time effects on hygienic and physical characteristics of natural casings and condiments used in the processing of cured meat sausage

Fraqueza, M.J., Martins, C., Gama, L.T., Fernandes, M.H., Fernandes, M.J., Ribeiro, M.H.L., Hernando, B.R., Barreto, A.S., Alfaia, A.J.I.
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Volume:
58
Language:
english
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2019.102242
Date:
December, 2019
File:
PDF, 811 KB
english, 2019
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