NaCl-free processing, acidification, smoking and high pressure: Effects on growth of Listeria monocytogenes and Salmonella enterica in QDS processed® dry-cured ham
| Autor: | Stollewerk, Katharina, Jofré, Anna, Comaposada, Josep, Arnau, Jacint, Garriga, Margarita |
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| Zdroj: | In Food Control January 2014 35(1):56-64 |
| Databáze: | ScienceDirect |
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