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The impact of fast drying (QDS processĀ®) and high pressure on food safety of NaCl-free processed dry fermented sausages
Innovative food science and emerging technologies

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Abstract of Article  Will be presented in next release
Date Last Accessed  Accessed January 20, 2015
Title of Article  The impact of fast drying (QDS processĀ®) and high pressure on food safety of NaCl-free processed dry fermented sausages
Author(s) of Article  Will be identified in next release
Citation  Innovative food science and emerging technologies 2012 v.16 pp. 89-95
Click to View  (Click to View)
Date of Publication  2012
Location of Article  http://pubag.nal.usda.gov/pubag/article.xhtml?id=448546
Name of Publication  Innovative food science and emerging technologies
Publishing Company  Will be identified in next release
Accession Number  82104