TY  - JOUR
AU  - Lucas, J.Raúl
AU  - Velasco De Diego, Raquel
AU  - Selgas Cortecero, María Dolores
AU  - Cabeza Briales, María Concepción
PY  - 2023
DO  - 10.1007/s00003-022-01410-z
SN  - 1661-5751
UR  - https://hdl.handle.net/20.500.14352/97243
T2  - Journal of Consumer Protection and Food Safety
AB  - This work aimed to optimize the E-beam treatment of whole-boned dry-cured hams to reach the food safety objective for Listeria monocytogenes. According to the zero-tolerance criteria in the USA and China, 2.39 decimal reductions are required. Boned...
LA  - eng
M2  - 89
PB  - Springer
KW  - Boned dry-cured ham
KW  - E-beam treatment
KW  - Listeria
KW  - Food safety objective
KW  - Thickness
TI  - Dry-cured ham thickness is a limiting factor for its sanitization by E-beam treatment
TY  - journal article
VL  - 18
ER  -