Reduction of Listeria Innocua Contamination in Vacuum-Packaged Dry-Cured Italian Pork Products After High Hydrostatic Pressure Treatment

The present work aims to present the results of the application of a treatment with high hydrostatic pressure (HHP) on Italian fermented and dry-cured pork products. The products used in this study were portioned cured ham, portioned bacon and salami, vacuumpackaged and produced by a single processi...

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Detalles Bibliográficos
Autores principales: Merialdi, Giuseppe, Ramini, Mattia, Ravanetti, Emanuela, Gherri, Giorgio, Bonilauri, Paolo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: PAGEPress Publications, Pavia, Italy 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076645/
https://www.ncbi.nlm.nih.gov/pubmed/27800387
http://dx.doi.org/10.4081/ijfs.2015.4515

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5076645/
https://www.ncbi.nlm.nih.gov/pubmed/27800387
http://dx.doi.org/10.4081/ijfs.2015.4515

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