Model for Listeria monocytogenes inactivation by high hydrostatic pressure processing in Spanish chorizo sausage

FRANCISCO RINCÓN LEÓNROSA MARÍA GARCÍA GIMENO2026-01-292026-01-29201810.1016/j.fm.2017.07.0122-s2.0-85025806858https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/28284Food ScienceMicrobiologyFood ScienceMicrobiologyModel for Listeria monocytogenes inactivation by high hydrostatic pressure processing in Spanish chorizo sausageresearch article