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High pressure processing at the early stages of ripening enhances the safety and quality of dry fermented sausages elaborated with or without starter culture.
Ducic, Miroslav; Barcenilla, Coral; Cobo-Díaz, José F; López, Mercedes; Álvarez-Ordóñez, Avelino; Prieto, Miguel.
Afiliação
  • Ducic M; Department of Veterinary Medicine, Faculty of Agriculture, University of Novi Sad, Novi Sad, Serbia. Electronic address: mir.s.ducic@gmail.com.
  • Barcenilla C; Department of Food Hygiene and Technology, Universidad de León, León, Spain. Electronic address: cbarc@unileon.es.
  • Cobo-Díaz JF; Department of Food Hygiene and Technology, Universidad de León, León, Spain. Electronic address: jcobd@unileon.es.
  • López M; Department of Food Hygiene and Technology, Universidad de León, León, Spain; Institute of Food Science and Technology, Universidad de León, León, Spain. Electronic address: mmlopf@unileon.es.
  • Álvarez-Ordóñez A; Department of Food Hygiene and Technology, Universidad de León, León, Spain; Institute of Food Science and Technology, Universidad de León, León, Spain. Electronic address: aalvo@unileon.es.
  • Prieto M; Department of Food Hygiene and Technology, Universidad de León, León, Spain; Institute of Food Science and Technology, Universidad de León, León, Spain. Electronic address: miguel.prieto@unileon.es.
Food Res Int ; 163: 112162, 2023 01.
Article em En | MEDLINE | ID: mdl-36596111
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Texto completo: 1 Coleções: 01-internacional Contexto em Saúde: 3_ND Base de dados: MEDLINE Assunto principal: Produtos da Carne Idioma: En Revista: Food Res Int Ano de publicação: 2023 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Contexto em Saúde: 3_ND Base de dados: MEDLINE Assunto principal: Produtos da Carne Idioma: En Revista: Food Res Int Ano de publicação: 2023 Tipo de documento: Article