{"title":"Behavior of Listeria monocytogenes during the Manufacture and After HPP of Dry-cured Sausages: Effect of Fat Content and Curing Salts","authors":"B. Rubio, F. Perez, B. Martínez","doi":"10.18178/ijfe.5.1.9-14","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":131724,"journal":{"name":"ETP International Journal of Food Engineering","volume":"22 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"ETP International Journal of Food Engineering","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.18178/ijfe.5.1.9-14","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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