Parsley extract as an alternative for curing salt in mortadella-type sausages – impact on the growth of Listeria monocytogenes
G. Riel, A. Boulaaba, J.Popp and G.Klein
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Parsley extract as an alternative for curing salt in mortadella-type sausages – impact on the growth of Listeria monocytogenes
G. Riel, A. Boulaaba, J.Popp and G.Klein