Desplegar menú lateral

Bover-Cid, S. ; Belletti, N.; Aymerich, T. ; Garriga, M. (2017). Modelling the impact of water activity and fat content of dry-cured ham on the reduction of Salmonella enterica by high pressure processing. Meat Science 123 :120-125

  • Conservación y seguridad alimentaria
  • Industria cárnica, lácteos y pescado