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.
Revista:
Food Chemistry
ISSN: 1873-7072, 0308-8146
Ano de publicación: 2020
Volume: 316
Tipo: Artigo