Evaluation of High Pressure Processing as an Additional Hurdle to Control Listeria monocytogenes and Salmonella enterica in Low-Acid Fermented Sausages

✍ Scribed by Begonya Marcos; Teresa Aymerich; Margarita Garriga

• Book ID: 108826208
• Publisher: Institute of Food Technologists
• Year: 2005
• Tongue: English
• Weight: 339 KB
• Volume: 70
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2005.tb11477.x