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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...

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Detalles Bibliográficos
Autores principales:	Astráin-Redín, Leire, Raso, Javier, Cebrián, Guillermo, Álvarez, Ignacio
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Nature Publishing Group UK 2019
Materias:	Article
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

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