High-pressure processing (HPP) of raw and dry-cured ham from experimentally infected pigs as a potential tool for the risk control of Toxoplasma gondii-Reference-Cited by-同舟云学术

High-pressure processing (HPP) of raw and dry-cured ham from experimentally infected pigs as a potential tool for the risk control of Toxoplasma gondii

Published:2020-05 Issue: Volume:61 Page:102315
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Gracia María Jesús,Lázaro Regina,Pérez-Arquillué Consuelo,Pagán Rafael,Ramos Sergio,Garcia João Luis,Bayarri Susana

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference45 articles.

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

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