TY  - GEN
AU  - Heir,E
AU  - Holck,A L
AU  - Omer,M K
AU  - Alvseike,O
AU  - Måge,I
AU  - Høy,M
AU  - Rode,T M
AU  - Sidhu,M S
AU  - Axelsson,L
TI  - Effects of post-processing treatments on sensory quality and Shiga toxigenic Escherichia coli reductions in dry-fermented sausages
SN  - 1873-4138
PY  - 2013///0813
KW  - Animals
KW  - Cattle
KW  - Consumer Behavior
KW  - Escherichia coli
KW  - Food Handling
KW  - methods
KW  - Food Microbiology
KW  - Food Safety
KW  - Food Storage
KW  - Freezing
KW  - Hot Temperature
KW  - Humans
KW  - Meat Products
KW  - analysis
KW  - Sheep
KW  - Shiga Toxins
KW  - Swine
N1  - Publication Type: Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1016/j.meatsci.2012.12.020
ER  -