Shelf-life and safety characteristics of Italian Toscana traditional fresh sausage (Salsiccia) combining two commercial ready-to-use additives and spices

Food Control

Volumn 18, Issue 5, 2007, Pages 421-429

  Kamdem, Sylvain Sado ^a   Patrignani, Francesca ^a   Elisabetta Guerzoni, M ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Fresh sausages; Safety; Spices

Indexed keywords

LISTERIA MONOCYTOGENES;

EID: 33749849463     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2005.11.013     Document Type: Article

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