Health and Safety Considerations of Fermented Sausages

dc.contributor.author	Holck, Askild Lorentz
dc.contributor.author	Axelsson, Lars
dc.contributor.author	McLeod, Anette
dc.contributor.author	Rode, Tone Mari
dc.contributor.author	Heir, Even
dc.date.accessioned	2017-09-20T07:44:49Z
dc.date.available	2017-09-20T07:44:49Z
dc.date.created	2017-09-18T10:38:51Z
dc.date.issued	2017
dc.identifier.citation	Journal of Food Quality. 2017, 2014 .
dc.identifier.issn	0146-9428
dc.identifier.uri	http://hdl.handle.net/11250/2455649
dc.language.iso	eng
dc.title	Health and Safety Considerations of Fermented Sausages
dc.type	Peer reviewed
dc.type	Journal article
dc.description.version	publishedVersion
dc.source.pagenumber	25
dc.source.volume	2014
dc.source.journal	Journal of Food Quality
dc.identifier.doi	https://doi.org/10.1155/2017/9753894
dc.identifier.cristin	1494673
dc.relation.project	Norges forskningsråd: 262306
dc.relation.project	Norges forskningsråd: 221663
dc.relation.project	Nofima AS: 201704
dc.relation.project	Nofima AS: 10333
cristin.unitcode	7543,3,4,0
cristin.unitcode	7543,2,4,0
cristin.unitname	Trygg og holdbar mat
cristin.unitname	Prosessteknologi
cristin.ispublished	true
cristin.fulltext	original
cristin.qualitycode	1