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Effect of the Dry-Cured Fermented Sausage "Salchichón" Processing with a Selected Lactobacillus sakei in Listeria monocytogenes and Microbial Population.
Martín, Irene; Rodríguez, Alicia; Sánchez-Montero, Lourdes; Padilla, Patricia; Córdoba, Juan J.
Afiliação
  • Martín I; Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias. s/n, 10003 Cáceres, Spain.
  • Rodríguez A; Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias. s/n, 10003 Cáceres, Spain.
  • Sánchez-Montero L; Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias. s/n, 10003 Cáceres, Spain.
  • Padilla P; Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias. s/n, 10003 Cáceres, Spain.
  • Córdoba JJ; Food Hygiene and Safety, Meat and Meat Products Research Institute, Faculty of Veterinary Science, University of Extremadura, Avda. de las Ciencias. s/n, 10003 Cáceres, Spain.
Foods ; 10(4)2021 Apr 15.
Article em En | MEDLINE | ID: mdl-33920797
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2021 Tipo de documento: Article
Texto completo
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PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Ano de publicação: 2021 Tipo de documento: Article