Article ID Journal Published Year Pages File Type
5792377 Meat Science 2013 8 Pages PDF
Abstract
▶ Fermented sausages represent potential microbiological risk products ▶ Post-process treatments provide high quality fermented sausages with enhanced safety ▶ The sensory quality of the sausages were minimally affected by the treatments ▶ The treatments should be applicable for implementation in industrial production
Keywords
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Effects of post-processing treatments on sensory quality and Shiga toxigenic Escherichia coli reductions in dry-fermented sausages
Authors
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