Thermal Inactivation Kinetics of <i>Salmonella typhimurium</i> in <i>alheira</i> Sausage Batter
The objective of this work was to characterise the heat resistance of <i>Salmonella typhimurium</i> (ST) in <i>alheira</i> sausage batter. Two batches of <i>alheira</i> batter were obtained from a producer and inoculated with an ST overnight culture to reach ~7.0...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-09-01
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| Series: | Biology and Life Sciences Forum |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2673-9976/18/1/44 |