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 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

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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

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