Binomial effects of high isostatic pressure and time on the microbiological, sensory characteristics and lipid composition stability of vacuum packed dry fermented sausages “chouriço”
2015 ◽
Vol 32
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pp. 37-44
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2015 ◽
Vol 76
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pp. 725-734
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Keyword(s):
2016 ◽
Vol 218
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pp. 66-70
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Keyword(s):
Keyword(s):
2015 ◽
Vol 151
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pp. 16-24
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