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

Name: Data for: Combined effect of high pressure and vinegar addition on the control of Clostridium perfringens and quality in nitrite-free emulsion-type sausage
Creator: Cheorun Jo
Published: 2019-02-19T04:50:15.197Z
Keywords: High Pressure Meat Processing, Sausage, Vinegar

Jo, Cheorun; Shin, Dong Jin; Yong, Hae In; Choe, Juhui; Lee, Sang Hui; Yoon, Yohan

doi:10.17632/7f6fx2ym5g.1

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: 19-02-2019| 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

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

Description

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