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
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Livia Simon-Sarkadi, Klára Pásztor-Huszár, István Dalmadi, Gabriella Kiskó,