Evaluation of deodorized yellow mustard concentrations for control of Escherichia coli O157: H7 viability in dry fermented sausage

Food Control

Volumn 33, Issue 1, 2013, Pages 20-24

  Cordeiro, Roniele Peixoto ^a   Luciano, Fernando Bittencourt ^b   Holley, Richard Alan ^a  

^a UNIVERSITY OF MANITOBA   (Canada)

^b PONTIFICAL CATHOLIC UNIVERSITY OF PARANÁ   (Brazil)

Author keywords

Antimicrobial activity; Escherichia coli O157:H7; Fermented sausage; Yellow mustard

Indexed keywords

EID: 84874750131     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.01.049     Document Type: Article

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