Inactivation of Salmonella enterica cells in Spanish potato omelette by high hydrostatic pressure treatments

  1. Toledo, J.
  2. Pérez Pulido, R.
  3. Abriouel, H.
  4. Grande, M.J.
  5. Gálvez, A.
Aldizkaria:
Innovative Food Science and Emerging Technologies

ISSN: 1466-8564

Argitalpen urtea: 2012

Alea: 14

Orrialdeak: 25-30

Mota: Artikulua

DOI: 10.1016/J.IFSET.2011.12.002 GOOGLE SCHOLAR
Datuen iturria: Scopus