Data for: Combined effect of high pressure and vinegar addition on the control of Clostridium perfringens and quality in nitrite-free emulsion-type sausage

Published: 19 February 2019| Version 1 | DOI: 10.17632/7f6fx2ym5g.1
Contributors:
Cheorun Jo,
Dong Jin Shin,
Hae In Yong,
Juhui Choe,
Sang Hui Lee,
Yohan Yoon

Description

Combined effect of high pressure and vinegar addition on the control of Clostridium perfringens and quality in nitrite-free emulsion-type sausage

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Categories

High Pressure Meat Processing, Sausage, Vinegar

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