| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398571 | Food Research International | 2012 | 5 Pages |
Abstract
HHP treatment improved the microbial quality of the sausages and it was effective in the reduction of BA formation during storage.
Related Topics
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Agricultural and Biological Sciences
Food Science
Authors
Livia Simon-Sarkadi, Klára Pásztor-Huszár, István Dalmadi, Gabriella Kiskó,