Starter cultures and high-pressure processing to improve the hygiene and safety of slightly fermented sausages

Journal of Food Protection

Volumn 68, Issue 11, 2005, Pages 2341-2348

  Garriga, Margarita ^a   Marcos, Begonya ^a   Martín, Belén ^a   Veciana Nogués, M Teresa ^b   Bover Cid, Sara ^b   Hugas, Marta ^a,c   Aymerich, Teresa ^a  

^a IRTA   (Spain)

^b UNIVERSITY OF BARCELONA   (Spain)

^c EUROPEAN FOOD SAFETY AUTHORITY   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; ENTEROCOCCUS; LACTOBACILLUS SAKEI; LISTERIA MONOCYTOGENES; SALMONELLA; STAPHYLOCOCCUS XYLOSUS;

EID: 27744523599     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-68.11.2341     Document Type: Article

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