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Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages
The aim of this investigation was to lay the groundwork of the potential application of Pulsed Electric Fields (PEF) technology for accelerating the drying process of meat and meat products, and specifically in this work of Spanish dry-cured sausages “longaniza”. PEF treatments were applied to pork...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6831667/ https://www.ncbi.nlm.nih.gov/pubmed/31690768 http://dx.doi.org/10.1038/s41598-019-52464-3 |