Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages
Crossref DOI link: https://doi.org/10.1038/s41598-019-52464-3
Published Online: 2019-11-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Astráin-Redín, Leire
Raso, Javier
Cebrián, Guillermo
Álvarez, Ignacio
Text and Data Mining valid from 2019-11-05
Version of Record valid from 2019-11-05
Article History
Received: 21 August 2019
Accepted: 18 October 2019
First Online: 5 November 2019
Competing interests
: The authors declare no competing interests.