Reduction of verotoxigenic Escherichia coli by process and recipe optimisation in dry-fermented sausages

Publication details

Journal : International journal of food microbiology , vol. 141 , p. 195–202 , 2010

Publisher : Elsevier

International Standard Numbers :
Printed : 0168-1605
Electronic : 1879-3460

Publication type : Academic article

Contributors : Heir, Even; Holck, Askild lorentz; Omer, Mohammed K.; Alvseike, Ole; Høy, Martin; Måge, Ingrid; Axelsson, Lars

Issue : 3

Links :
DOI : doi.org/10.1016/j.ijfoodmicro....