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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...
Autores principales: | Lau, Alex Tsun Yin, Arvaj, Laura, Strange, Philip, Goodwin, Madison, Barbut, Shai, Balamurugan, S. |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2021
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Materias: | |
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 |
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