Evaluation of high pressure processing as an additional hurdle to control Listeria monocytogenes and Salmonella enterica in low-acid fermented sausages

Evaluation of high pressure processing as an additional hurdle to control Listeria monocytogenes and Salmonella enterica in low-acid fermented sausages

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Detalles Bibliográficos
Publicado en:	Journal of food science
Autor principal:	Marcos, Begonya
Otros Autores:	Aymerich, Teresa, Garriga, Margarita
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 70, no. 7 (2005), p. M339-344
Materias:	Alimentos Salchicha Alimentos fermentados Tecnología alta presión Evaluación Listeria Listeria monocytogenes Salmonella Maduramiento Tratamiento a alta presión
Publicación relacionada:	Contenido en: Journal of food science

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