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Author/Creator Hernando, B.R.

1. High hydrostatic pressure and time effects on hygienic and physical characteristics of natural casings and condiments used in the processing of cured meat sausage. (December 2019)

Authors:
Fraqueza, M.J.; Martins, C.; Gama, L.T.; Fernandes, M.H.; Fernandes, M.J.; Ribeiro, M.H.L.; Hernando, B.R.; Barreto, A.S.; Alfaia, A.J.I.
Journal:
Innovative food science & emerging technologies
Issue:
Volume 58(2019)
Page Start:
Record Type:
Journal Article
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