Zeitschriftenaufsatz
|
2014
Food safety and microbiological quality aspects of QDS process (R) and high pressure treatment of fermented fish sausages.
Autor:in
Stollewerk, Katharina; Jofre, Anna; Comaposada, Josep; Arnau, Jacint; Garriga, Margarita
Journal
Schlagwörter
LISTERIA-MONOCYTOGENES; SPOILAGE MICROFLORA; STARTER CULTURES; SALMONELLA; PRODUCTS; PRESERVATION; BACTERIA; GROWTH; SALT
Dokumententyp
Originalarbeit
ISSN/eISSN
0956-7135 -
10.1016/j.foodcont.2013.10.009
WoS ID
Titel des Sammelwerks
FOOD CONTROL;