Application of physical, chemical, and biological preservation strategies and their effect on the shelf life of different types of cooked hams.

Autor: Blanco‐Lizarazo, Carla María1 (AUTHOR) cmblanco@zenu.com.co, Sierra‐Cadavid, Andrea1 (AUTHOR), Ospina‐E, Juan Camilo1 (AUTHOR)
Zdroj: Journal of Food Process Engineering. Jan2024, Vol. 47 Issue 1, p1-13. 13p.
Databáze: Business Source Ultimate
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