Survival of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella kentucky in Norwegian fermented, dry sausage

Food Microbiology

Volumn 15, Issue 3, 1998, Pages 273-279

  Nissen, H ^a   Holck, A ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD SAFETY; MEAT; MICROBIAL CONTAMINATION;

LISTERIA MONOCYTOGENES; SALMONELLA KENTUCKY;

EID: 0032103684     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.1997.0165     Document Type: Article

References (14)

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