Effect of high pressure processing on the inactivation and the relative gene transcription patterns of Listeria monocytogenes in dry-cured ham
6 Pág. Departamento de Tecnología de Alimentos
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| Main Authors: | , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
2021-03
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| Subjects: | Cured meat, HPP, Pathogens, qPCR, Stress resistance, Virulence, |
| Online Access: | http://hdl.handle.net/10261/287956 http://dx.doi.org/10.13039/501100010198 https://api.elsevier.com/content/abstract/scopus_id/85096524793 |
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