Predicting the concentration of verotoxin-producing Escherichia coli bacteria during processing and storage of fermented raw-meat sausages

Publication details

Journal : Applied and Environmental Microbiology , vol. 80 , p. 2715–2727 , 2014

International Standard Numbers :
Printed : 0099-2240
Electronic : 1098-5336

Publication type : Academic article

Contributors : Quinto, E.J.; Arinder, P.; Axelsson, Lars; Heir, Even; Holck, Askild Lorentz; Lindqvist, R.; Lindblad, M.; Andreou, P.; Lauzon, H.L.; Marteinsson, V. P; Pin, C.

Issue : 9

Links :
DOI : doi.org/10.1128/AEM.03791-13