Publication | Closed Access
Effects of post-processing treatments on sensory quality and Shiga toxigenic Escherichia coli reductions in dry-fermented sausages
24
Citations
31
References
2013
Year
Food FermentationDry-fermented SausagesPost-processing TreatmentsFood MicrobiologyFood ProcessingMicrobiologyFood QualityFood SafetySensory QualityHealth Sciences
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