Colavita, G <br/><br/>
Effect of NaCl concentration on the survival and growth of coliforms in raw seasoned sausages.  [electronic resource] 

 -  Veterinary research communications  Sep 2003 
 - 293-5 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0165-7380 
<br/><br/><label>Standard No.: </label>10.1023/b:verc.0000014163.13439.3a  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Enterobacteriaceae--drug effects<br/>Escherichia coli--growth & development<br/>Meat Products--microbiology<br/>Osmolar Concentration<br/>Proteus--growth & development<br/>Serratia--growth & development<br/>Sodium Chloride--pharmacology