Non-thermal inactivation of Listeria spp. in a typical dry-fermented sausage: "Bergamasco" salami.
| Autor: | Tirloni, Erica1 erica.tirloni@unimi.it, Di Pietro, Vanessa2, Rizzi, Giuseppe3, Pomilio, Francesco4, Cattaneo, Patrizia1, Bernardi, Cristian1, Stella, Simone1 |
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| Zdroj: | Italian Journal of Food Safety. 2019, Vol. 8 Issue 3, p168-173. 6p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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