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., et 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. (Affiche)
Date de publication
2016-12-31