Φορτώνει......
Non-thermal inactivation of Listeria spp. in a typical dry-fermented sausage: “Bergamasco” salami
Aim of the present study was the evaluation of the growth potential of Listeria spp. inoculated in the typical North Italian dry fermented sausage “Bergamasco” salami during its production. As it was necessary to carry out the challenge test in the production line of the industry, according to the g...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Ital J Food Saf |
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| Κύριοι συγγραφείς: | , , , , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
PAGEPress Publications, Pavia, Italy
2019
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6784594/ https://ncbi.nlm.nih.gov/pubmed/31632928 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4081/ijfs.2019.8112 |
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