| 标题 |
High pressure processing at the early stages of ripening enhances the safety and quality of dry fermented sausages elaborated with or without starter culture |
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| DOI | |
| 其它 |
期刊:Food Res Int 作者:Dučić M, Barcenilla C, Cobo-Díaz JF, López M, Álvarez-Ordóñez A, Prieto M 出版日期:2022-11-19 |
| 求助人 | |
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(2025-6-4)