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.
Revue:
Food Research International

ISSN: 0963-9969

Année de publication: 2014

Volumen: 62

Pages: 410-415

Type: Article

DOI: 10.1016/J.FOODRES.2014.03.055 GOOGLE SCHOLAR
La source de données: Scopus