Behaviour of food-borne pathogens on dry cured sausage manufactured with herbs and spices essential oils and their sensorial acceptability

标题
Behaviour of food-borne pathogens on dry cured sausage manufactured with herbs and spices essential oils and their sensorial acceptability
作者
关键词
Dry cured sausage, Essential oils, Foodborne pathogens, Consumer acceptance, Chouriço de vinho
出版物
FOOD CONTROL
Volume 59, Issue -, Pages 262-270
出版商
Elsevier BV
发表日期
2015-05-21
DOI
10.1016/j.foodcont.2015.05.027

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