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The influence of manufacturing and drying conditions on the survival and toxinogenesis of Staphylococcus aureus in two Spanish dry sausages (chorizo and salchichón)
M.E González-Fandos, M Sierra, M.L Garcı́a-Lopez, M.C Garcı́a-Fernández, A OteroVolume:
52
Year:
1999
Language:
english
DOI:
10.1016/s0309-1740(99)00023-6
File:
PDF, 133 KB
english, 1999