Strategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing against Salmonella spp. and Listeria innocua
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Lopez, C.M.; Dallolio, G.; Bonilauri, P.; Rebecchi, A. Strategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing against Salmonella spp. and Listeria innocua. Foods 2021, 10, 2617. https://doi.org/10.3390/foods10112617
Lopez CM, Dallolio G, Bonilauri P, Rebecchi A. Strategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing against Salmonella spp. and Listeria innocua. Foods. 2021; 10(11):2617. https://doi.org/10.3390/foods10112617
Chicago/Turabian StyleLopez, Constanza Maria, Giuliano Dallolio, Paolo Bonilauri, and Annalisa Rebecchi. 2021. "Strategies for Nitrite Replacement in Fermented Sausages and Effect of High Pressure Processing against Salmonella spp. and Listeria innocua" Foods 10, no. 11: 2617. https://doi.org/10.3390/foods10112617