Browsing CIA. Centro de Investigaciones de Agroindustria by Subject "Salmonella spp"
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Effect of high hydrostatic pressure on Salmonella spp inactivation and meat-quality of frozen chicken breast (2019-11-21)The aim of this study was to evaluate the effect of the pressure level and holding time on the Salmonella spp inactivation during HHP processing in frozen chicken breast fillets. Once identified the most effective process, ...