Carregant...
Occurrence and traceability of Salmonella spp. in five Sardinian fermented sausage facilities
The aims of the present study were to evaluate the presence of Salmonella in five fermented sausage processing plants and their products during the production process, and to trace the possible sources of contamination. A total of 270 samples were collected: mixture of ground pork meat and fat, prod...
Guardat en:
| Publicat a: | Ital J Food Saf |
|---|---|
| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
PAGEPress Publications, Pavia, Italy
2019
|
| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6452083/ https://ncbi.nlm.nih.gov/pubmed/31008088 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4081/ijfs.2019.8011 |
| Etiquetes: |
Afegir etiqueta
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|