
Inactivation of Escherichia coli, Listeria monocytogenes and Yersinia enterocolitica in fermented sausages during maturation/storage
Keywords: اشرشیاکلی O157: H7; Inactivation; Survival; Fermentation; Sausage; Escherichia coli O157:H7; Lactic acid; Induced acid tolerance; Inactivation model; Maturation temperature