Behaviour and control of Staphylococcus aureus during manufacture and ripening of dry fermented sausages

  1. Otero, A.
  2. Sierra, M.
  3. García-López, M.L.
  4. González Fandos, Elena
Factors affecting the microbial quality of meat 3. Cutting and further processing

Publisher: University of Bristol

ISBN: 0 86292 437 5

Year of publication: 1996

Pages: 169-175

Type: Book chapter