Reuterin, lactoperoxidase, lactoferrin and high hydrostatic pressure treatments on the characteristics of cooked ham
- Montiel, R.
- Martín-Cabrejas, I.
- Peirotén, Á.
- Medina, M.
Revue:
Innovative Food Science and Emerging Technologies
ISSN: 1466-8564
Année de publication: 2016
Volumen: 35
Pages: 111-118
Type: Article