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For: O'neill CM, Cruz-romero MC, Duffy G, Kerry JP. The application of response surface methodology for the development of sensory accepted low-salt cooked ham using high pressure processing and a mix of organic acids. INNOV FOOD SCI EMERG 2018;45:401-11. [DOI: 10.1016/j.ifset.2017.12.009] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]

For:	O'neill CM, Cruz-romero MC, Duffy G, Kerry JP. The application of response surface methodology for the development of sensory accepted low-salt cooked ham using high pressure processing and a mix of organic acids. INNOV FOOD SCI EMERG 2018;45:401-11. [DOI: 10.1016/j.ifset.2017.12.009] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]

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(The first 100,000 artilces are displayed in RCA.)