Preservation of sliced cooked ham at 25, 30 and 37 °C under moderated pressure (hyperbaric storage) and comparison with refrigerated storage
| Autor: | Fernandes, Pedro A.R., Moreira, Sílvia A., Duarte, Ricardo, Santos, Diana I., Queirós, Rui P., Fidalgo, Liliana G., Santos, Mauro D., Delgadillo, Ivonne, Saraiva, Jorge A. |
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| Zdroj: | In Food and Bioproducts Processing July 2015 95:200-207 |
| Databáze: | ScienceDirect |
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