High hydrostatic pressure and time effects on hygienic and physical characteristics of natural casings and condiments used in the processing of cured meat sausage-Reference-Cited by-同舟云学术

High hydrostatic pressure and time effects on hygienic and physical characteristics of natural casings and condiments used in the processing of cured meat sausage

Published:2019-12 Issue: Volume:58 Page:102242
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Fraqueza M.J.,Martins C.,Gama L.T.,Fernandes M.H.,Fernandes M.J.,Ribeiro M.H.L.,Hernando B.R.,Barreto A.S.,Alfaia A.J.I.

Funder

CIISA

Fundação para a Ciência e a Tecnologia

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

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