High pressure processing at the early stages of ripening enhances the safety and quality of dry fermented sausages elaborated with or without starter culture
| Autor: | Dučić, Miroslav, Barcenilla, Coral, Cobo-Díaz, José F., López, Mercedes, Álvarez-Ordóñez, Avelino, Prieto, Miguel |
|---|---|
| Zdroj: | In Food Research International January 2023 163 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect