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Inactivation of Listeria monocytogenes during dry-cured ham processing

Raquel Montiel1, Ángela Peirotén1, Sagrario Ortiz1

  • 1Departamento Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040 Madrid, Spain.

International Journal of Food Microbiology
|December 15, 2019
PubMed

Keywords:
Iberian hamNitritesRipeningSafetySerrano ham

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