Publication | Closed Access
Reduction of verotoxigenic Escherichia coli by process and recipe optimisation in dry-fermented sausages
41
Citations
33
References
2010
Year
Verotoxigenic Escherichia ColiEngineeringFood FermentationHealth SciencesDry-fermented SausagesBiochemical EngineeringBiotechnologyMetabolic EngineeringFood MicrobiologyMicrobiologyFood ProcessingFood TechnologyFood SafetyRecipe Optimisation
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