High hydrostatic pressure and time effects on hygienic and physical characteristics of natural casings and condiments used in the processing of cured meat sausage by Fraqueza, M.J., Martins, C., Gama, L.T., Fernandes, M.H., Fernandes, M.J., Ribeiro, M.H.L., Hernando, B.R., Barreto, A.S., Alfaia, A.J.I.

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