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 Feb 2019 | Version 1 | DOI: 10.17632/7f6fx2ym5g.1
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Description of this data

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

Experiment data files

This data is associated with the following publication:

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

Published in: Innovative Food Science and Emerging Technologies

Latest version

  • Version 1

    2019-02-19

    Published: 2019-02-19

    DOI: 10.17632/7f6fx2ym5g.1

    Cite this dataset

    Jo, Cheorun; Shin, Dong Jin; Yong, Hae In; Choe, Juhui; Lee, Sang Hui; Yoon, Yohan (2019), “Data for: Combined effect of high pressure and vinegar addition on the control of Clostridium perfringens and quality in nitrite-free emulsion-type sausage”, Mendeley Data, v1 http://dx.doi.org/10.17632/7f6fx2ym5g.1

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Categories

High Pressure Meat Processing, Sausage, Vinegar

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The files associated with this dataset are licensed under a Creative Commons Attribution 4.0 International licence.

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This dataset is licensed under a Creative Commons Attribution 4.0 International licence. What does this mean? You can share, copy and modify this dataset so long as you give appropriate credit, provide a link to the CC BY license, and indicate if changes were made, but you may not do so in a way that suggests the rights holder has endorsed you or your use of the dataset. Note that further permission may be required for any content within the dataset that is identified as belonging to a third party.

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