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

Cava, R. ; García-Parra, J. ; Ladero, L.

Food science & technology, 2020-06, Vol.128, p.109462, Article 109462 [Periódico revisado por pares]

Elsevier Ltd

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