| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4367354 | International Journal of Food Microbiology | 2013 | 8 Pages |
Abstract
⺠SC-CO2 pasteurization and shelf-life extension of cubed cooked ham ⺠Effects on microbial flora and product quality attributes ⺠Significant decreases in mesophilic, psychrophilic and lactic acid bacteria ⺠Slight but significant changes in color, pH and texture
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Authors
Giovanna Ferrentino, Sara Balzan, Sara Spilimbergo,