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Raw Materials of Cooked Ring Sausages as a Source of Spoilage Lactic Acid Bacteria

Pia M Mäkelä1, Hannu J Korkeala1, Jorma J Laine1

  • 1College of Veterinary Medicine, Department of Food and Environmental Hygiene, P.O. Box 6, SF-00581 Helsinki, Finland; Finnish Meat Research Center, P.O. Box 56, SF-13101 Hämeenlinna, Finland.

Journal of Food Protection
|April 27, 2019
PubMed

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