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Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage

✍ Scribed by M.K. Omer; O. Alvseike; A. Holck; L. Axelsson; M. Prieto; E. Skjerve; E. Heir

Book ID: 116738128
Publisher: Elsevier Science
Year: 2010
Tongue: English
Weight: 348 KB
Volume: 86
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2010.08.008

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