Binomial effects of high isostatic pressure and time on the microbiological, sensory characteristics and lipid composition stability of vacuum packed dry fermented sausages “chouriço”-Reference-Cited by-同舟云学术

Binomial effects of high isostatic pressure and time on the microbiological, sensory characteristics and lipid composition stability of vacuum packed dry fermented sausages “chouriço”

Published:2015-12 Issue: Volume:32 Page:37-44
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Alfaia António,Alfaia Cristina M.,Patarata Luís,Fernandes Maria J.,Fernandes Maria H.,Elias Miguel,Ribeiro Maria H.,Fraqueza Maria J.

Funder

FCT — Fundação para a Ciência e a Tecnologia

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference46 articles.

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