Literals
- bibo:issn
- 0023-6438
- dcterms:title
- Effect of high hydrostatic pressure processing and storage temperature on food safety, microbial counts, colour and oxidative changes of a traditional dry-cured sausage
- dcterms:creator
- Cava R.
- fabio:hasPublicationYear
- 2020
- vivo:identifier
- 2020-1354
- dcterms:contributor
- Cava R., Garcia-Parra J., Ladero L.
- bibo:doi
- 10.1016/j.lwt.2020.109462
- ou:eid
- 2-s2.0-85085242715
- dcterms:publisher
- LWT
- ou:tipoPublicacion
- Article
- vcard:url
- ou:urlScopus
- ou:vecesCitado
- 29
- bibo:volume
- 128
Inverse Relations
- Has related: ou:tienePublicacion