Heir, E <br/><br/>
Effects of post-processing treatments on sensory quality and Shiga toxigenic Escherichia coli reductions in dry-fermented sausages.  [electronic resource] 

 -  Meat science  May 2013 
 - 47-54 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2012.12.020  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cattle<br/>Consumer Behavior<br/>Escherichia coli<br/>Food Handling--methods<br/>Food Microbiology<br/>Food Safety<br/>Food Storage<br/>Freezing<br/>Hot Temperature<br/>Humans<br/>Meat Products--analysis<br/>Sheep<br/>Shiga Toxins<br/>Swine