Evaluation of the Listeria monocytogenes inactivation during post-process storage of fermented sausages: A basis for the development of a decision support tool

Food Control

Volumn 50, Issue , 2015, Pages 568-573

  Mataragas, Marios ^a,b   Alessandria, Valentina ^a   Rantsiou, Kalliopi ^a   Cocolin, Luca ^a  

^a UNIVERSITY OF TURIN   (Italy)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Food safety; HACCP; Non thermal inactivation; Predictive model; Storage

Indexed keywords

EID: 84908353709     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.09.047     Document Type: Article

References (25)

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