Effects of post-processing treatments on sensory quality and Shiga toxigenic Escherichia coli reductions in dry-fermented sausages

✍ Scribed by Heir, E.; Holck, A.L.; Omer, M.K.; Alvseike, O.; Måge, I.; Høy, M.; Rode, T.M.; Sidhu, M.S.; Axelsson, L.

• Book ID: 119993741
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 684 KB
• Volume: 94
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2012.12.020