Effect of high hydrostatic pressure processing and storage temperature on food safety, microbial counts, colour and oxidative changes of a traditional dry-cured sausage-Reference-Cited by-同舟云学术

Effect of high hydrostatic pressure processing and storage temperature on food safety, microbial counts, colour and oxidative changes of a traditional dry-cured sausage

Published:2020-06 Issue: Volume:128 Page:109462
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Cava R.,García-Parra J.,Ladero L.

Funder

Junta de Extremadura

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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3. Inhibition of Listeria monocytogenes and Salmonella by natural antimicrobials and high hydrostatic pressure in sliced cooked ham;Aymerich;Journal of Food Protection,2016

4. Effect of high pressure treatment on the color of fresh and processed meats: A review;Bak;Critical Reviews in Food Science and Nutrition,2019

5. Model for Listeria monocytogenes inactivation on dry-cured ham by high hydrostatic pressure processing;Bover-Cid;Food Microbiology,2011

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