Effect of high hydrostatic pressure processing and storage temperature on food safety, microbial counts, colour and oxidative changes of a traditional dry-cured sausage
R. J. Cava, Jesús García‐Parra, Luís Ladero
Topics & Concepts
Listeria monocytogenesFood scienceHydrostatic pressureLipid oxidationChemistryMesophileBacterial growthBiologyBacteriaBiochemistryAntioxidantPhysicsThermodynamicsGeneticsMicrobial Inactivation MethodsMeat and Animal Product QualityListeria monocytogenes in Food Safety