Effect of cranberry pomace on the physicochemical properties and inactivation of Salmonella during the manufacture of dry fermented sausages

The effect of cranberry pomace (CP) incorporation on S. enterica serovars inactivation, starter culture population, and physicochemical properties of sausages during the manufacture of dry fermented sausages (DFS) was studied. Sausages containing a five-strain cocktail of S. enterica serovars at 7-l...

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Detalles Bibliográficos
Autores principales: Lau, Alex Tsun Yin, Arvaj, Laura, Strange, Philip, Goodwin, Madison, Barbut, Shai, Balamurugan, S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8449075/
https://www.ncbi.nlm.nih.gov/pubmed/34568838
http://dx.doi.org/10.1016/j.crfs.2021.09.001

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8449075/
https://www.ncbi.nlm.nih.gov/pubmed/34568838
http://dx.doi.org/10.1016/j.crfs.2021.09.001

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