Optimization of high pressure processing to reduce the safety risk of low-salt ready-to-eat sliced turkey breast supplemented with carvacrol

Autor:	Oliveira, Thales Leandro Coutinho de, Haddad, Gabriela de Barros Silva, Ramos, Alcinéia de Lemos Souza, Ramos, Eduardo Mendes, Piccoli, Roberta Hilsdorf, Cristianini, Marcelo
Zdroj:	British Food Journal, 2019, Vol. 121, Issue 11, pp. 2592-2606.
Databáze:	Emerald Insight
Externí odkaz:	http://www.emeraldinsight.com/doi/10.1108/BFJ-10-2018-0646 Zobrazit plný text záznamu