Reduction of verotoxigenic Escherichia coli in production of fermented sausages

✍ Scribed by Askild L. Holck; Lars Axelsson; Tone Mari Rode; Martin Høy; Ingrid Måge; Ole Alvseike; Trine M. L'Abée-Lund; Mohamed K. Omer; Per Einar Granum; Even Heir

• Book ID: 116738348
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 299 KB
• Volume: 89
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2011.04.031