New paper published
The paper “Effects of post-processing treatments on sensory quality and Shiga toxigenic Escherichia coli reductions in dry-fermented sausages”co- authored by Ingrid Måge and Martin Høy is published in Meat Science.
The paper “Effects of post-processing treatments on sensory quality and Shiga toxigenic Escherichia coli reductions in dry-fermented sausages”co- authored by Ingrid Måge and Martin Høy is published in Meat Science.