The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham.
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| Description | scientific article published on 22 September 2011 |
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author: Anna Jofré Margarita Garriga Jacint Arnau Josep Comaposada |
| Publication date | September 22, 2011 |
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