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Issue Date
Title
Author(s)
2020
Effect of high hydrostatic pressure processing and storage temperature on food safety, microbial counts, colour and oxidative changes of a traditional dry-cured sausage
Cava López, Ramón
;
Garcia Parra, J.
;
Ladero, L.
;
Universidad de Extremadura. Departamento de Producción Animal y Ciencias de los Alimentos
2021
High-pressure processing and storage temperature on Listeria monocytogenes, microbial counts and oxidative changes of two traditional dry-cured meat products
Cava López, Ramón
;
Higuero Fernández, Nieves
;
Ladero, Luis
;
Universidad de Extremadura. Departamento de Producción Animal y Ciencias de los Alimentos
2020
Reduction of nitrate and nitrite in Iberian dry cured loins and its effects during drying process
Higue, N
;
Moreno, I
;
Lavado, G.
;
Vidal Aragón, María del Carmen
;
Cava López, Ramón
;
Universidad de Extremadura. Departamento de Producción Animal y Ciencias de los Alimentos
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Author
3
Cava López, Ramón
1
Garcia Parra, J.
1
Higue, N
1
Higuero Fernández, Nieves
1
Ladero, L.
1
Ladero, Luis
1
Lavado, G.
1
Moreno, I
1
Vidal Aragón, María del Carmen
Date issued
2
2020
1
2021
Subject
3
Oxidation
2
Alta presión hidrostática
2
Color
2
Colour
2
High hydrostatic pressure
2
Listeria monocytogenes
1
Dry cured loin
1
Dry-cured sausage
1
Embutido curado en seco
1
Iberian cured loin
.
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