Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae
<em>Lonza</em> is a traditional Italian meat product made from whole pork muscles, which is typically cured by dry salting. In this work, we study the effects of vacuum brine impregnation (VBI) as an alternative salting method on the survival of Enterobacteriaceae, in presence and in abs...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PAGEPress Publications
2017-01-01
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| Series: | Italian Journal of Food Safety |
| Subjects: | |
| Online Access: | http://www.pagepressjournals.org/index.php/ijfs/article/view/6178 |