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Innovative Food Science & Emerging Technologies 2020 / 2

High-pressure processing (HPP) of raw and dry-cured ham from experimentally infected pigs as a potential tool for the risk control of Toxoplasma gondii

Gracia, María Jesús, Lázaro, Regina, Pérez-Arquillué, Consuelo, Pagán, Rafael, Ramos, Sergio, Garcia, João Luis, Bayarri, Susana
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Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2020.102315
Date:
February, 2020
File:
PDF, 1.44 MB
2020
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