Work

Microbiological, physicochemical and sensory parameters of dry fermented sausages manufactured with high hydrostatic pressure processed raw meat

Year: 2015

Type: article

Source: Meat Science

DOI: 10.1016/j.meatsci.2015.05.002

Authors: M.K. Omer, B. Prieto, E. Rendueles, A. Alvarez-Ordoñez, K. Lunde, O. Alvseike, M. Prieto

Institutions: Animalia (Norway), Universidad de León, Teagasc - The Irish Agriculture and Food Development Authority

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

Funders: Kay Kendall Leukaemia Fund, Fraunhofer-Gesellschaft, Nortura, Norges Forskningsråd

Award: G8097206966

OpenAlex ID: W854891807

FWCI: 4.056

Cites: 25

Cited by: 23

Related to: 10