Effect of fermentation and cooking times and temperatures...

Meat Science 2015 / 03 Vol. 101

Effect of fermentation and cooking times and temperatures for controlling Shiga toxin-producing Escherichia coli in a dry fermented type sausage

Shane, L., Porto-Fett, A.C.S., Shoyer, B.A., Phebus, R.K., Thippareddi, H., Hallowell, A., Miller, K., Foster-Bey, L., Campano, S.G., Taormina, P.J., Glowski, D.L., Tompkin, R.B., Luchansky, J.B.
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Volume:
101
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2014.09.119
Date:
March, 2015
File:
PDF, 70 KB
english, 2015
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