Use of high-power ultrasound combined with supercritical fluids for microbial inactivation in dry-cured ham

Publication date: Available online 10 November 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): R.I. Castillo-Zamudio, I. Paniagua-Martínez, C. Ortuño-Cases, M.A. García-Alvarado, V. Larrea, J. Benedito
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research