Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
5792377 | Meat Science | 2013 | 8 Pages |
Abstract
ⶠFermented sausages represent potential microbiological risk products ⶠPost-process treatments provide high quality fermented sausages with enhanced safety ⶠThe sensory quality of the sausages were minimally affected by the treatments ⶠThe treatments should be applicable for implementation in industrial production
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Authors
E. Heir, A.L. Holck, M.K. Omer, O. Alvseike, I. Måge, M. Høy, T.M. Rode, M.S. Sidhu, L. Axelsson,