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industrie agro-alimentaire - iate.europa.eu
Elimination of escherichia coli o157:h7 from fermented dry sausages at an organoleptically acceptable level of microencapsulated allyl isothiocyanate... Starter culture numbers were reduced during sausage maturation, but there was no effect of AIT on meat pH reduction....
général - core.ac.uk - PDF: www.pubmedcentral.nih.gov


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