Reduction of verotoxigenic Escherichia coli by process and recipe optimisation in dry-fermented sausages

Publication details

Journal : International journal of food microbiology , vol. 141 , p. 195–202 , 2010

International Standard Numbers :
Printed : 0168-1605
Electronic : 1879-3460

Publication type : Academic article

Contributors : Alvseike, Ole; Axelsson, Lars; Heir, Even; Høy, Martin; Måge, Ingrid

Issue : 3

Links :
DOI : doi.org/10.1016/j.ijfoodmicro....