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Effect of high hydrostatic pressure processing and storage temperature on food safety, microbial counts, colour and oxidative changes of a traditional dry-cured sausage
Cava, R., GarcÃa-Parra, J., Ladero, L.Volume:
128
Journal:
LWT
DOI:
10.1016/j.lwt.2020.109462
Date:
June, 2020
File:
PDF, 689 KB
2020