Publication | Closed Access

Microbiological, physicochemical and sensory parameters of dry fermented sausages manufactured with high hydrostatic pressure processed raw meat

Meat PackagingHigh Hydrostatic PressureSensory ParametersFood PhysicRaw MeatFood MicrobiologyFood EngineeringFood ProcessingMicrobiologyMeat QualityFood QualityMeat ScienceFood TechnologyFood SafetyHealth Sciences