Zeitschriftenaufsatz
|
2014
NaCl-free processing, acidification, smoking and high pressure: Effects on growth of Listeria monocytogenes and Salmonella enterica in QDS processed (R) dry-cured ham.
Autor:in
Stollewerk, Katharina; Jofre, Anna; Comaposada, Josep; Arnau, Jacint; Garriga, Margarita
Journal
Schlagwörter
HIGH-HYDROSTATIC-PRESSURE; FOOD SAFETY; FERMENTED SAUSAGES; POTASSIUM LACTATE; SODIUM LACTATE; WATER ACTIVITY; LIQUID SMOKE; INHIBITION; ACID; ANTIMICROBIALS
Dokumententyp
Originalarbeit
ISSN/eISSN
0956-7135 -
10.1016/j.foodcont.2013.06.032
WoS ID
Titel des Sammelwerks
FOOD CONTROL;