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

Publication details

Journal : Meat Science , vol. 86 , p. 1005–1009 , 2010

International Standard Numbers :
Printed : 0309-1740
Electronic : 1873-4138

Publication type : Academic article

Contributors : Alvseike, Ole; Axelsson, Lars; Heir, Even; Holck, Askild lorentz; Prieto, M.; Skjerve, Eystein

Issue : 4

Links :
DOI : doi.org/10.1016/j.meatsci.2010...