Optimization of supercritical carbon dioxide treatment for the inactivation of the natural microbial flora in cubed cooked ham

Published 2012 View Full Article

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Title
Optimization of supercritical carbon dioxide treatment for the inactivation of the natural microbial flora in cubed cooked ham
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 161, Issue 3, Pages 189-196
Publisher
Elsevier BV
Online
2012-12-22
DOI
10.1016/j.ijfoodmicro.2012.12.004

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