Article citationsMore>>

Omer, M.K., Prieto, B., Rendueles, E., Alvarez-Ordoñez, A., Lunde, K., Alvseike, O., et al. (2015) Microbiological, Physicochemical and Sensory Parameters of Dry Fermented Sausages Manufactured with High Hydrostatic Pressure Processed Raw Meat. Meat Science, 108, 115-119.
https://doi.org/10.1016/j.meatsci.2015.05.002

has been cited by the following article:

Follow SCIRP
Twitter Facebook Linkedin Weibo
Contact us
customer@scirp.org
WhatsApp +86 18163351462(WhatsApp)
Click here to send a message to me 1655362766
Paper Publishing WeChat
Free SCIRP Newsletters
Copyright © 2006-2025 Scientific Research Publishing Inc. All Rights Reserved.
Top