High-pressure processing (HPP) of raw and dry-cured ham from experimentally infected pigs as a potential tool for the risk control of Toxoplasma gondii

Gracia, María Jesús Lázaro, Regina Pérez-Arquillué, Consuelo Pagán, Rafael Ramos, Sergio Garcia, J. Luis Bayarri, Susana High-pressure processing (HPP) of raw and dry-cured ham from experimentally infected pigs as a potential tool for the risk control of Toxoplasma gondii

Innov. food sci. emerg. technol.

10.1016/j.ifset.2020.102315 2020

2020