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Page 1
Effect of High-Hydrostatic-Pressure Processing and Storage Temperature on Sliced Iberian Dry-Cured Sausage ("Salchichón") from Pigs Reared in Montanera System.
Foods. 2022 May 4;11(9):1338. doi: 10.3390/foods11091338.
Foods. 2022.
PMID: 35564061
Free PMC article.
High-pressure processing applied to sliced dry-cured Iberian loin: Effect of category, company, and storage temperature.
Carrapiso AI, Tejerina D, García-Torres S, Trejo A, Martín Mateos MJ, Delgado-Adámez J, García-Parra JJ, Ramírez MR.
Carrapiso AI, et al. Among authors: trejo a.
Food Sci Nutr. 2023 Jun 16;11(9):5512-5522. doi: 10.1002/fsn3.3507. eCollection 2023 Sep.
Food Sci Nutr. 2023.
PMID: 37701220
Free PMC article.
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