High pressure processing at the early stages of ripening enhances the safety and quality of dry fermented sausages elaborated with or without starter culture

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Authors: Miroslav Ducic, Coral Barcenilla, Jose F. Cobo-Díaz, Mercedes Lopez, Avelino Alvarez-Ordoñez, Miguel Prieto

Journal title: Food Research International

Journal number: 163

Journal publisher: Elsevier BV

Published year: 2023

DOI identifier: 10.1016/j.foodres.2022.112162

ISSN: 0963-9969