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High-pressure processing applied to sliced dry-cured Iberian loin: Effect of category, company, and storage

Ana Isabel Carrapiso1, David Tejerina2, Susana García-Torres2

  • 1Tecnología de Alimentos, Escuela de Ingenierías Agrarias Universidad de Extremadura Badajoz Spain.

Food Science & Nutrition
|September 13, 2023
PubMed

Keywords:
between‐companies effectdry‐cured Iberian loinhigh‐pressure processingloin categorysliced Bellota loinstorage temperature

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