Influence of salt level, starter culture, fermentable carbohydrates, and temperature on the behaviour of L. monocytogenes in sliced chouriço during storage

Acta Alimentaria

Volumn 46, Issue 2, 2017, Pages 206-213

  Garcia Diez J ^a   Patarata, L ^a  

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

Author keywords

Chouri o; L. monocytogenes; L. sakei; Sliced; Storage; Vacuum packaging

Indexed keywords

EID: 85019113431     PISSN: 01393006     EISSN: 15882535     Source Type: Journal    
DOI: 10.1556/066.2017.46.2.10     Document Type: Article

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