Survival of Enterobacteriaceae during processing of Chorizo de cebolla, a Spanish fermented sausage

Author： Castano A. Garca Fontan M.C. Fresno J.M. Tornadijo M.E. Carballo J.

Publisher： Elsevier

ISSN： 0956-7135

Source： Food Control, Vol.13, Iss.2, 2002-03, pp. : 107-115

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