Publication | Closed Access

High pressure processing applied to cooked sausage manufacture: physical properties and sensory analysis

EngineeringMechanical EngineeringHigh-pressure ProcessingPressure ProcessingHigh PressureSausage ManufactureFood EngineeringFood ProcessingFood Process EngineeringThermal ProcessingNon-thermal Food Processing TechnologiesFood TechnologyFood SafetyPhysical PropertiesHealth Sciences