A model study of Escherichia coli O157:H7 survival in fermented dry sausages - Influence of inoculum preparation, inoculation procedure, and selected process parameters.
Citation
Naim, F., Messier, S., Saucier, L., et Piette, J.-P.G. (2003). « A model study of Escherichia coli O157:H7 survival in fermented dry sausages - Influence of inoculum preparation, inoculation procedure, and selected process parameters. », Journal of Food Protection, 66(12), p. 2267-2275.
Date de publication
2003-12-31