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High pressure processing at the early stages of ripening enhances the safety and quality of dry fermented sausages elaborated with or without starter culture
| Title: | High pressure processing at the early stages of ripening enhances the safety and quality of dry fermented sausages elaborated with or without starter culture | Authors: | Ducic, Miroslav S   ; Barcenilla, Coral; Cobo-Diaz, Jose F; Lopez, Mercedes; Alvarez-Ordonez, Avelino; Prieto, Miguel |
Issue Date: | 2023 | Publication: | FOOD RESEARCH INTERNATIONAL | ISSN: | 0963-9969 Food Research International Search Idenfier |
Type: | Article | Collation: | vol. 163 str. 112162-112162 | DOI: | 10.1016/j.foodres.2022.112162 | WoS-ID: | 000920478200007 | Scopus-ID: | 2-s2.0-85143516110 | URI: | https://enauka.gov.rs/handle/123456789/826128 | Project: | European Union [818368] Ministarstvo nauke, tehnološkog razvoja i inovacija Republike Srbije, institucionalno finansiranje - 200117 (Univerzitet u Novom Sadu, Poljoprivredni fakultet) COST (COST Action) [18113, CA18113-45768] Junta de Castilla y Leon European Social Fund [BOCYL-D-07072020-6] |
Metadata source: | (Preuzeto iz Nasi u WoS) | M-category: | 21a+M21a+ |
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