Lectura de Tesi

Food safety in fast drying (QDS process®) of dry-cured meat products: High pressure and NaCl-free processing implementation

Elaborada per: Sra. Katharina Stollewerk

Direcció: Dr. Josep Comaposada Beringues i Dra. Anna Jofré Fradera.

Tutoria: Dra. Ma. Carme Carretero Romay