Challenge tests reveal limited outgrowth of proteolytic Clostridium botulinum during the production of nitrate- and nitrite-free fermented sausages

Author:

Van der Veken David,Poortmans Marijke,Dewulf Lore,Fraeye Ilse,Michiels Chris,Leroy Frédéric

Funder

Agentschap Innoveren en Ondernemen

Fonds Wetenschappelijk Onderzoek

Vrije Universiteit Brussel

Herculesstichting

Publisher

Elsevier BV

Subject

Food Science

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5. New insights into the chemical reactivity of dry-cured fermented sausages: Focus on nitrosation, nitrosylation and oxidation;Bonifacie;Foods,2021

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