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