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Food Microbiology, Vol. 19, Iss. 5, 2002-10 ,pp. : 441-449

Academic Press

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Survival ofEscherichia coliO157:H7,Listeria monocytogenesandSalmonella kentuckyin Norwegian fermented, dry sausage

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Development of mathematical model to describe the acidification occurring during the ripening of dry fermented sausage

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Analysis of volatile compounds by GC-MS of a dry fermented sausage: chorizo de Pamplona

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Enterococcus faecium P21: a strain occurring naturally in dry-fermented sausages producing the class II bacteriocins enterocin A and enterocin B

By Herranz C.   Casaus P.   Mukhopadhyay S.   Martnez J.M.   Rodrguez J.M.   Nes I.F.   Hernandez P.E.   Cintas L.M.  

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