Novel approaches in improving the quality and safety aspects of processed meat products through high pressure processing technology - A review
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference102 articles.
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3. Synergistic effect of carbon dioxide atmospheres and high hydrostatic pressure to reduce spoilage bacteria on poultry sausages;Al-Nehlawi;LWT-Food Science and Technology,2014
4. High pressure treatments on the inactivation of Salmonella enteritidis and the characteristics of beef carpaccio;de Alba;Meat Science,2012
5. Inactivation of Escherichia coli O157: H7 in dry-cured ham by high-pressure treatments combined with biopreservatives;de Alba;Food Control,2013
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