Improvement of the food safety of low acid fermented sausages by enterocins A and B and high pressure

Published 2008 View Full Article

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Title
Improvement of the food safety of low acid fermented sausages by enterocins A and B and high pressure
Authors
Keywords
-
Journal
FOOD CONTROL
Volume 20, Issue 2, Pages 179-184
Publisher
Elsevier BV
Online
2008-04-15
DOI
10.1016/j.foodcont.2008.04.001

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