Food safety in fast drying (QDS process®) of dry-cured meat products: high pressure and NaCl-free processing implementation 

Stollewerk, Katharina (Data de defensa: 2012-09-20)

With the objective to study food safety aspects of innovative meat technologies and combinations among them, QDS (Quick-dry-slice), NaCl-free processing and high pressure were integrated in the production of two types of ...