High hydrostatic pressure processing of sliced fermented sausages: A quantitative exposure assessment for Listeria monocytogenes

ROSA MARÍA GARCÍA GIMENOFERNANDO PEREZ RODRIGUEZ2026-01-292026-01-29201910.1016/j.ifset.2019.01.0172-s2.0-85061585157https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/30071Chemistry (all)Food ScienceIndustrial and Manufacturing EngineeringHigh hydrostatic pressure processing of sliced fermented sausages: A quantitative exposure assessment for Listeria monocytogenesresearch article