Response surface methodology to investigate the effect of high pressure processing on Salmonella inactivation on dry-cured ham

Food Research International

Volumn 45, Issue 2, 2012, Pages 1111-1117

  Bover Cid, S ^a   Belletti, N ^a   Garriga, M ^a   Aymerich, T ^a  

^a IRTA   (Spain)

Author keywords

Dry cured ham; High hydrostatic pressure; Process criteria; Ready to eat meat products; Response surface methodology; Salmonella

Indexed keywords

DRY-CURED HAM; HIGH HYDROSTATIC PRESSURE; PROCESS CRITERIA; READY-TO-EAT MEATS; RESPONSE SURFACE METHODOLOGY;

CURING; FOOD SAFETY; HYDROSTATIC PRESSURE; MEATS; MICROORGANISMS; POLYNOMIALS; SALMONELLA; SUPERCONDUCTING MATERIALS; SURFACE PROPERTIES;

DRYING;

BACTERIA (MICROORGANISMS); SALMONELLA; SALMONELLA ENTERICA;

EID: 84857398836     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.05.004     Document Type: Article

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