Behavior of Salmonella Spp., Listeria Monocytogenes, and Staphylococcus Aureus in Chourico de Vinho, a Dry Fermented Sausage Made from Wine-Marinated Meat

AuthID
 P-008-ANV
2
Author(s)
Document Type
Article
Year published
2013
Published
in JOURNAL OF FOOD PROTECTION, ISSN: 0362-028X
Volume: 76, Issue: 4, Pages: 588-594 (7)
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Wos®
Scopus®
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 23575119
Scopus: 2-s2.0-84876945665
Wos: WOS:000326079100005
Source Identifiers
ISSN: 0362-028X
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