ShareOccurrence of E. coli and verotoxin producers in fresh fermented raw sausages.
Vorkommen von E. coli und Verotoxinbildnern in frischen, streichfähigen Mettwürsten.
Author(s) : PICHNER R., HECHELMANN H., GAREIS M.
Type of article: Article
Details
- Original title: Vorkommen von E. coli und Verotoxinbildnern in frischen, streichfähigen Mettwürsten.
- Record ID : 2001-0920
- Languages: German
- Source: Bundesanst. Fleischforsch., Mitteilungsbl. - vol. 39 - n. 148
- Publication date: 2000
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Meat and meat products
- Keywords: Raw food; Microorganism; Sausage; Meat product; Fermentation; Escherichia
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