Behaviour of food-borne pathogens on dry cured sausage manufactured with herbs and spices essential oils and their sensorial acceptability

Food Control

Volumn 59, Issue , 2016, Pages 262-270

  Garcia Diez J ^a   Alheiro, J ^a   Pinto, A L ^a   Soares, L ^a   Falco, V ^b   Fraqueza, M J ^c   Patarata, L ^a  

^a UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

^b UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

^c FACULDADE DE MEDICINA VETERINÁRIA   (Portugal)

Author keywords

Chouri o de vinho; Consumer acceptance; Dry cured sausage; Essential oils; Foodborne pathogens

Indexed keywords

ALLIUM SATIVUM; LISTERIA MONOCYTOGENES; ORIGANUM; SALMONELLA; STAPHYLOCOCCUS AUREUS;

EID: 84934877938     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2015.05.027     Document Type: Article

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