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High pressure carbon dioxide combined with high power ultrasound processing of dry cured ham spiked with Listeria monocytogenes

High pressure carbon dioxide combined with high power ultrasound processing of dry cured ham spiked with Listeria monocytogenes

Sara, Spilimbergo; Martina, Cappelletti; Giovanna, Ferrentino
  • 期刊名称Food Research International
  • 作者Sara, Spilimbergo; Martina, Cappelletti; Giovanna, Ferrentino
  • 卷第66卷
  • 印刷ISSN0963-9969
  • 文件大小484.17KB
  • 发表时间2014-12
  • DOI10.1016/j.foodres.2014.09.024
  • 页码264-273
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