Work

Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage

Year: 2010

Type: article

Source: Meat Science

DOI: 10.1016/j.meatsci.2010.08.008

Authors: M.K. Omer, O. Alvseike, A. Holck, L. Axelsson, M. Prieto, E. Skjerve, E. Heir

Institutions: Animalia (Norway), Nofima, Universidad de León, Norwegian University of Life Sciences

Language: English

Topic: Microbial Inactivation Methods

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: closed

Funders: Norges Forskningsråd, Norwegian Institute of Public Health

OpenAlex ID: W1998443397

FWCI: 1.075

Cites: 49

Cited by: 44

Related to: 10