Zeitschriftenaufsatz
|
2011
Ensuring food safety by an innovative fermented sausage manufacturing system.
Autor:in
Stollewerk, Katharina; Jofre, Anna; Comaposada, Josep; Ferrini, Gabriele; Garriga, Margarita
Journal
Schlagwörter
LISTERIA-MONOCYTOGENES; SALMONELLA-TYPHIMURIUM; STARTER CULTURES; LEBANON BOLOGNA; SURVIVAL; PRESSURE; TEMPERATURE; TECHNOLOGIES; VALIDATION; SPP.
Dokumententyp
Originalarbeit
ISSN/eISSN
0956-7135 -
10.1016/j.foodcont.2011.05.016
WoS ID
Titel des Sammelwerks
FOOD CONTROL;