Dry-cured ham thickness is a limiting factor for its sanitization by E-beam treatment

  1. Lucas, J. Raúl
  2. Velasco, Raquel
  3. Selgas, María Dolores
  4. Cabeza, Maria Concepcion
  1. 1 Department Section of Food Technology, Veterinary Faculty, Complutense University
  2. 2 Department of Animal Health and Public Health, Veterinary Medicine Faculty, Universidad Nacional Mayor de San Marcos, 15021, San Borja, Lima, Peru
Revista:
Journal of Consumer Protection and Food Safety

ISSN: 1661-5751,  1661-5867

Año de publicación: 2022

Tipo: Artículo

DOI: 10.1007/S00003-022-01410-Z GOOGLE SCHOLAR lock_openAcceso abierto editor

Otras publicaciones en: Journal of Consumer Protection and Food Safety

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Referencias bibliográficas

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  • Chen Y, Chen M, Wang J, Wu Q, Cheng J, Zhang J, Sun Q, Xue L, Zeng H, Lei T, Pang R, Ye Q, Wu S, Zhang S, Wu H, Li W, Kou X (2020) Heterogeneity, characteristics, and public health implications of Listeria monocytogenes in ready-to-eat foods and pasteurized milk in China. Front Microbiol 11:642. https://doi.org/10.3389/fmicb.2020.00642
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