Behaviour of Listeria monocytogenes and Natural Microflora during the Manufacture of Riojano Chorizo (Spanish Dry Cured Sausage)

Riojano chorizo is a dry cured sausage manufactured with traditional technologies without adding starter cultures at low temperatures. Its characteristics differ from other types of chorizo since sugars and nitrites are no added and processing temperatures are low- This work evaluates the behaviour...

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Detalles Bibliográficos
Autores principales: Gonzalez-Fandos, Elena, Vazquez de Castro, Maria, Martinez-Laorden, Alba
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8467648/
https://www.ncbi.nlm.nih.gov/pubmed/34576857
http://dx.doi.org/10.3390/microorganisms9091963

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8467648/
https://www.ncbi.nlm.nih.gov/pubmed/34576857
http://dx.doi.org/10.3390/microorganisms9091963

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