Effect of the Dry-Cured Fermented Sausage "Salchichón" Processing with a Selected
L. monocytogenes reduction
L. sakei
challenge test
dry-cured fermented sausages
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
15 Apr 2021
15 Apr 2021
Historique:
received:
28
03
2021
revised:
09
04
2021
accepted:
13
04
2021
entrez:
30
4
2021
pubmed:
1
5
2021
medline:
1
5
2021
Statut:
epublish
Résumé
In the present work, the effect of processing of dry-cured fermented sausage "salchichón" spiked with the selected
Identifiants
pubmed: 33920797
pii: foods10040856
doi: 10.3390/foods10040856
pmc: PMC8071108
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Spanish Ministry of Economy, Industry, and Competitiveness
ID : RTA-2017-00027-C03-03
Organisme : Spanish Ministry of Education, Culture and Sports
ID : FPU 16/05303
Organisme : Junta de Extremadura and FEDER
ID : IB16149, GR15108 and GR18056
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