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)
Martins, C
·
Fernandes, MH
·
Fernandes, MJ
·
Hernando, BR
·
Barreto, AS
·
Alfaia, AJI
Tipo de Documento
Article
Year published
2019
Publicado
in INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, ISSN: 1466-8564
Volume: 58, Páginas: 102242 (9)
Indexing
Wos®
Scopus®
Crossref®8
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85073977598
Wos: WOS:000500384300012
Source Identifiers
ISSN: 1466-8564
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