Effect of pulsed light treatment on Listeria inactivation, sensory quality and oxidation in two varieties of Spanish dry-cured ham
- Fernández, M.
- Hospital, X.F.
- Cabellos, C.
- Hierro, E.
Aldizkaria:
Food Chemistry
ISSN: 1873-7072, 0308-8146
Argitalpen urtea: 2020
Alea: 316
Mota: Artikulua