The antimicrobial effects of para-hydroxybenzyl isothiocyanate on Escherichia coli O157:H7 in beaker sausage and the sensory influence of deheated yellow mustard on dry-fermented sausage
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Book Details :
The antimicrobial effects of para-hydroxybenzyl isothiocyanate on Escherichia coli O157:H7 in beaker sausage and the sensory influence of deheated yellow mustard on dry-fermented sausage