High Hydrostatic Pressure and Time Effects on Hygienic and Physical Characteristics of Natural Casings and Condiments Used in the Processing of Cured Meat Sausage

AuthID
 P-00R-6SZ
9
Author(s)
Document Type
Article
Year published
2019
Published
in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, ISSN: 1466-8564
Volume: 58
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Scopus®
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Publication Identifiers
Scopus: 2-s2.0-85073977598
Wos: WOS:000500384300012
Source Identifiers
ISSN: 1466-8564
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