Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages

Leire Astráin-Redín, Javier Raso, Guillermo Cebrián, Ignacio Álvarez

Open source

DOI: 10.1038/s41598-019-52464-3
Published: 2019-11-05
Container: Scientific Reports
Publisher: Springer Science and Business Media LLC
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1038/s41598-019-52464-3,
  title = {Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages},
  author = {Leire Astráin-Redín and Javier Raso and Guillermo Cebrián and Ignacio Álvarez},
  year = {2019},
  journal = {Scientific Reports},
  doi = {10.1038/s41598-019-52464-3},
  url = {https://doi.org/10.1038/s41598-019-52464-3}
}

RIS

TY  - JOUR
TI  - Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages
AU  - Leire Astráin-Redín
AU  - Javier Raso
AU  - Guillermo Cebrián
AU  - Ignacio Álvarez
PY  - 2019
JO  - Scientific Reports
DO  - 10.1038/s41598-019-52464-3
UR  - https://doi.org/10.1038/s41598-019-52464-3
ER  -

APA

Astráin-Redín, L., Raso, J., Cebrián, G., & Álvarez, I. (2019). Potential of Pulsed Electric Fields for the preparation of Spanish dry-cured sausages. Scientific Reports. https://doi.org/10.1038/s41598-019-52464-3

Source records

crossref · retrieved 2026-11-11T02:02:00.393Z