High pressure treatments on the inactivation of Salmonella Enteritidis and the physicochemical, rheological and color characteristics of sliced vacuum-packaged dry-cured ham

de Alba, María; Montiel, Raquel; Bravo, Daniel; Gaya, Pilar; Medina, Margarita

doi:10.1016/j.meatsci.2012.01.015

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High pressure treatments on the inactivation of Salmonella Enteritidis and the physicochemical, rheological and color characteristics of sliced vacuum-packaged dry-cured ham

Author(s): María de Alba , Raquel Montiel , Daniel Bravo , Pilar Gaya , Margarita Medina

Publication date Created: June 2012

Publication date (Print): June 2012

Journal: Meat Science

Publisher: Elsevier BV

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Journal

Title: Meat Science

Abbreviated Title: Meat Science

Publisher: Elsevier BV

ISSN (Print): 03091740

Publication date Created: June 2012

Publication date (Print): June 2012

Volume: 91

Issue: 2

Pages: 173-178

Article

DOI: 10.1016/j.meatsci.2012.01.015

PubMed ID: 22330945

SO-VID: a3924a9f-9fa9-4afe-aa6a-56b0665527ef

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https://www.elsevier.com/tdm/userlicense/1.0/

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