Design of a Nitrite-Free Dry-Cured Fermented “salchichón” Process Preventing Growth of Salmonella, Listeria Monocytogenes, and Staphylococcus Aureus
International Journal of Food Microbiology（2025）
Key words
Dry-cured meat products,L. monocytogenes,Salmonella,S. aureus,Lactic acid bacteria
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