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. 1005–1009–5 , 2010

Publisher : Elsevier

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

Publication type : Academic article

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

Issue : 4

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