Effect of pulsed light treatment on Listeria inactivation, sensory quality and oxidation in two varieties of Spanish dry-cured ham
Manuela Fernández, Carmen Cabellos, Eva Hierro
Topics & Concepts
Food scienceListeriaListeria monocytogenesSensory systemChemistrySensory analysisBiologyBacteriaGeneticsNeuroscienceMeat and Animal Product QualityMicrobial Inactivation MethodsRadiation Effects and Dosimetry