Biopreservation strategies in combination with mild high pressure treatments in traditional Portuguese ready-to-eat meat sausage

Castro, S. M.; Kolomeytseva, M.; Casquete, R.; Silva, J.; Queirós, R.; Saraiva, J. A.; Teixeira, P.

doi:10.1016/j.fbio.2017.05.008

Title: Biopreservation strategies in combination with mild high pressure treatments in traditional Portuguese ready-to-eat meat sausage

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Authors:: Castro, S. M.; Kolomeytseva, M.; Casquete, R.; Silva, J.; Queirós, R.; Saraiva, J. A.; Teixeira, P.

Publication Date:: Fri Sep 01 00:00:00 EDT 2017

Sponsoring Org.:: USDOE Office of Nuclear Energy (NE), Nuclear Fuel Cycle and Supply Chain

OSTI Identifier:: 1550127

Grant/Contract Number:: SFRH/BPD/71723/2010; UID/Multi/50016/2013; PO12018

Resource Type:: Publisher's Accepted Manuscript

Journal Name:: Food Bioscience

Additional Journal Information:: Journal Name: Food Bioscience Journal Volume: 19 Journal Issue: C; Journal ID: ISSN 2212-4292

Publisher:: Elsevier

Country of Publication:: Country unknown/Code not available

Language:: English

Citation Formats


                    Castro, S. M., Kolomeytseva, M., Casquete, R., Silva, J., Queirós, R., Saraiva, J. A., and Teixeira, P. Biopreservation strategies in combination with mild high pressure treatments in traditional Portuguese ready-to-eat meat sausage.  Country unknown/Code not available: N. p., 2017. 
Web.  doi:10.1016/j.fbio.2017.05.008.

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                    Castro, S. M., Kolomeytseva, M., Casquete, R., Silva, J., Queirós, R., Saraiva, J. A., & Teixeira, P. Biopreservation strategies in combination with mild high pressure treatments in traditional Portuguese ready-to-eat meat sausage.  Country unknown/Code not available.  https://doi.org/10.1016/j.fbio.2017.05.008

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                    Castro, S. M., Kolomeytseva, M., Casquete, R., Silva, J., Queirós, R., Saraiva, J. A., and Teixeira, P. Fri .  
"Biopreservation strategies in combination with mild high pressure treatments in traditional Portuguese ready-to-eat meat sausage".  Country unknown/Code not available.  https://doi.org/10.1016/j.fbio.2017.05.008.

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@article{osti_1550127,

  title        = {Biopreservation strategies in combination with mild high pressure treatments in traditional Portuguese ready-to-eat meat sausage},

  author       = {Castro, S. M. and Kolomeytseva, M. and Casquete, R. and Silva, J. and Queirós, R. and Saraiva, J. A. and Teixeira, P.},

  abstractNote = {},

  doi          = {10.1016/j.fbio.2017.05.008},

  journal      = {Food Bioscience},

  number       = C,

  volume       = 19,

  place        = {Country unknown/Code not available},

  year         = {Fri Sep 01 00:00:00 EDT 2017},

  month        = {Fri Sep 01 00:00:00 EDT 2017}

}

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Accepted Manuscript (Publisher)

Publisher's Version of Record
https://doi.org/10.1016/j.fbio.2017.05.008

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