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Microbiological, physicochemical and sensory parameters of dry fermented sausages manufactured with high hydrostatic

M K Omer1, B Prieto2, E Rendueles2

  • 1Animalia - Norwegian Meat and Poultry Research Center, P.O. Box 396 Økern, N-0513 Oslo, Norway.

Meat Science
|June 21, 2015
PubMed

Keywords:
Dry-fermented sausagesFood safetyHigh hydrostatic pressure processingSensory analysis

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