Effect of a Lactobacillus sakei and Staphylococcus xylosus protective culture on Listeria monocytogenes growth and quality traits of Italian fresh sausage (salsiccia) stored at abusive temperature
2020
Fresh sausages are not always thoroughly cooked before consumption and can support the growth of pathogenic microorganisms, especially when stored at incorrect temperatures. The aim of this study w...
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