Effects of post-processing treatments on sensory quality and Shiga toxigenic Escherichia coli reductions in dry-fermented sausages
Heir, E., Holck, A.L., Omer, M.K., Alvseike, O., Måge, I., Høy, M., Rode, T.M., Sidhu, M.S., Axelsson, L.Volume:
94
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2012.12.020
Date:
May, 2013
File:
PDF, 684 KB
english, 2013