Reduction of E. coli O157:H7 in dry fermented salami based on diameter size, fat content and starter cultures.

Citation

De Souza, J., Barbut, S., and Balamurugan, S. (2016). "Reduction of E. coli O157:H7 in dry fermented salami based on diameter size, fat content and starter cultures.", Annual meeting of the Canadian Institute of Food Science and Technology, Burnaby, BC, Canada, February 22-23, 2016. (Poster)

Publication date

2016-12-31

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