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