Effect of High Hydrostatic Pressure Challenge on Biogenic Amines, Microbiota, and Sensory Profile in Traditional Poultry- and Pork-Based Semidried Fermented Sausage

AuthID
 P-00R-ZJG
9
Author(s)
Borges, AF
·
Cozar, A
·
Perez, HV
·
Document Type
Article
Year published
2020
Published
in JOURNAL OF FOOD SCIENCE, ISSN: 0022-1147
Volume: 85, Issue: 4, Pages: 1256-1264 (9)
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85082752578
Wos: WOS:000526811400045
Source Identifiers
ISSN: 0022-1147
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