Article ID Journal Published Year Pages File Type
6392994 Food Control 2013 6 Pages PDF
Abstract
► HP treatments combined with nisin inactivated Escherichia coli O157:H7 in dry-cured ham. ► E. coli O157:H7 was able to survive in dry-cured ham during prolonged storage. ► Changes in textural and color parameters caused by treatments were low.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Inactivation of Escherichia coli O157:H7 in dry-cured ham by high-pressure treatments combined with biopreservatives
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