Challenge Test Analysis of <i>Salmonella</i> Behavior During Sardinian Fermented Sausage Production and Storage
This study evaluated <i>Salmonella</i> behavior during Sardinian fermented sausage (SFS) production through a challenge test on experimentally inoculated raw meat. The objectives were to (i) determine the survival and reduction kinetics of <i>Salmonella</i> during fermentation and ripening and (ii)...
Kaydedildi:
| Asıl Yazarlar: | , , , , , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
MDPI AG
2026-03-01
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| Seri Bilgileri: | Foods |
| Konular: | |
| Online Erişim: | https://www.mdpi.com/2304-8158/15/6/986 |
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