Effect of reducing nitrate and nitrite added to dry fermented sausages on the survival of Salmonella Typhimurium

  1. Hospital, X.F.
  2. Hierro, E.
  3. Fernández, M.
Aldizkaria:
Food Research International

ISSN: 0963-9969

Argitalpen urtea: 2014

Alea: 62

Orrialdeak: 410-415

Mota: Artikulua

DOI: 10.1016/J.FOODRES.2014.03.055 GOOGLE SCHOLAR
Datuen iturria: Scopus