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Behavior of Salmonella typhimurium DT104 during the manufacture and storage of pepperoni

1998

Luchansky, J.B. (Wisconsin Univ., Madison, Wisconsin (USA). Dept. of Food Microbiology and Toxicology) | Ihnot, A.M. | Roering, A.M. | Wierzba, R.K. | Faith, N.G.

AGROVOC Keywords
beef carne de cerdo carne de res cold storage fermentation pepper pimienta poivre pork salmonella typhimurium stockage au froid supervivencia survie survival vacuum packaging viande bovine viande porcine
Bibliographic information
International Journal of Food Microbiology (Netherlands)
Volume 40 Issue 1-2 ISSN 0168-1605
Pagination
pp. 117-121
Other Subjects
Emballage sous vide; Almacenamiento en frio; Fermentacion; Embalaje en vacio
Language
English
Note
Summary (En)
18 ref.
Type
Summary
1998-08-15
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