Improvement of the food safety of low acid fermented sausages by enterocins A and B and high pressure

Food Control

Volumn 20, Issue 2, 2009, Pages 179-184

  Jofré, Anna ^a   Aymerich, Teresa ^a   Garriga, Margarita ^a  

^a IRTA   (Spain)

Author keywords

Enterocin; Fermented sausages; Food borne pathogens; High pressure processing; Storage temperature

Indexed keywords

LISTERIA MONOCYTOGENES; SALMONELLA; STAPHYLOCOCCUS AUREUS;

EID: 50849112390     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2008.04.001     Document Type: Article

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