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

AuthID
 P-00S-XRD
9
Author(s)
Borges, AF
·
Cozar, A
·
Patarata, L
·
Gama, LT
·
Alfaia, CM
·
Fernandes, MJ
·
Fernandes, MH
·
Perez, HV
·
Tipo de Documento
Article in Press
Year published
2020
Publicado
in JOURNAL OF FOOD SCIENCE, ISSN: 0022-1147
Indexing
Wos®
Google Scholar®
Publication Identifiers
Wos: WOS:000521846300001
Source Identifiers
ISSN: 0022-1147
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