Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage

  1. Omer, M.K.
  2. Alvseike, O.
  3. Holck, A.
  4. Axelsson, L.
  5. Prieto, M.
  6. Skjerve, E.
  7. Heir, E.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2010

Alea: 86

Zenbakia: 4

Orrialdeak: 1005-1009

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2010.08.008 GOOGLE SCHOLAR
Datuen iturria: Scopus