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[Obstacles combination to minimize the microbial risk in low-acid sausages] | Combinación de obstáculos para minimizar el riesgo microbiológico en embutidos poco ácidos

2008

Jofré, A. | Aymerich, T. | Raurich, S. | Garriga, M., Institut de Recerca i Tecnologia Agroalimentàries, Monells, Girona (España). Tecnologia dels Aliments

AGROVOC Keywords
bacteriocinas bacteriocine bacteriocins biological contamination contamination biologique drying food safety high pressure technology inocuidad alimentaria listeria monocytogenes lutte antipollution maduramiento pollution control ripening salchicha salmonella saucisse sausages secado streptococcus faecium technologie haute pression
Bibliographic information
Issue 168 ISSN 1132-2675
Pagination
pp. 51-58
Other Subjects
Tecnologia alta presion; Contaminacion biologica; Innocuite des produits alimentaires; Murissage; Sechage; Control de la contaminacion
Language
Spanish; Castilian
Note
1 gráf., 21 ref.
2008-05-15
AGRIS AP
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