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  1. 1
    Effect of High-Hydrostatic-Pressure Processing and Storage Temperature on Sliced Iberian Dry-Cured Sausage (“<i>Salchichón</i>”) from Pigs Reared in Montanera System

    Effect of High-Hydrostatic-Pressure Processing and Storage Temperature on Sliced Iberian Dry-Cured Sausage (“<i>Salchichón</i>”) from Pigs Reared in Montanera System by Rosario Ramírez, Antonia Trejo, Jonathan Delgado-Adámez, María Jesús Martín-Mateos, Jesús García-Parra

    Published 2022-05-01
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  2. 2
    New Insights into the Application of High-Pressure Processing and Storage Time and Temperature to Sliced Iberian Chorizo

    New Insights into the Application of High-Pressure Processing and Storage Time and Temperature to Sliced Iberian Chorizo by Ana I. Carrapiso, Antonia Trejo-Álvarez, María Jesús Martín-Mateos, Jonathan Delgado-Adámez, Jesús García-Parra, Rosario Ramírez

    Published 2023-01-01
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    Article

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