Analysis of microbial growth in a fermented sausage and risk evaluation of its production
Fermentation has been used to enhance safety of foods and prolong its shelf lives for a long time. The fermentation was originally a result of spontaneous fermentation by microbes naturally present in the food, it is currently done by addition of known bac-teria in a starter culture. Outbreaks of...
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| Format: | H2 |
| Language: | Inglés Swedish |
| Published: |
SLU/Department of Molecular Sciences
2018
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