TY  - JOUR 
AU  - Facultad de Veterinaria
AU  - Dučić, Miroslav
AU  - Barcenilla, Coral
AU  - Cobo-Díaz, José F.
AU  - López, Mercedes
AU  - Álvarez Ordóñez, Avelino
AU  - Prieto Maradona, Miguel
AU  - Tecnologia de los Alimentos
DA  - 2023
SN  - 0963-9969
UR  - http://hdl.handle.net/10612/15392
AB  - [EN] To study the quality of chorizo de León dry fermented sausages (DFS), high pressure processing (HPP) applied at the early stages of ripening and the use of a functional starter culture were evaluated as additional safety measures. Furthermore,...
LA  - eng
PB  - Elsevier
KW  - Tecnología de los alimentos
KW  - Lactic acid bacteria
KW  - High Hydrostatic Pressure
KW  - Ripening
KW  - Microbial communities
KW  - Preservation
KW  - Fermented meat
TI  - High pressure processing at the early stages of ripening enhances the safety and quality of dry fermented sausages elaborated with or without starter culture
DO  - 10.1016/j.foodres.2022.112162
T2  - Food Research International
VL  - 163
M2  - 112162
ER  -