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New Insights into the Application of High-Pressure Processing and Storage Time and Temperature to Sliced Iberian Chorizo
Producing dry-cured meats with relatively high a(w) and pH allows companies to cut costs to the detriment of microbial control. The purpose of this study was to evaluate for the first time the effect of High Processing Pressure (HPP) and storage temperature on the microbial counts, instrumental colo...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914136/ https://www.ncbi.nlm.nih.gov/pubmed/36766005 http://dx.doi.org/10.3390/foods12030472 |