TY  - JOUR
AU  - Lucas, Juan Raúl
AU  - Cárcel, Juan
AU  - Velasco De Diego, Raquel
AU  - Benedito, José
AU  - Cabeza Briales, María Concepción
PY  - 2023
DO  - 10.1016/j.ifset.2023.103296
SN  - 1466-8564
UR  - https://hdl.handle.net/20.500.14352/97107
T2  - Innovative Food Science and Emerging Technologies
AB  - The heterogeneity of the dry-cured ham size and the fat layer thickness can compromise the electron range throughout the piece and, therefore, the E-beam treatment effectiveness to guarantee its microbiological and sensory quality. The present work...
LA  - eng
M2  - 103296
PB  - Elsevier
KW  - Mathematical model
KW  - Electron range
KW  - Gompertz
KW  - Boned dry-cured ham
TI  - Modelling of the electron range for use of E-beam treatment for boned dry-cured hams sanitation
TY  - journal article
VL  - 84
ER  -