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Project
OPTIDRYBEEF- Safe and qualitative dry aging of beef
Information
Project Team
Organisations
Outputs and Outcomes
Publications
Decrease of Salmonella and Escherichia coli O157:H7 counts during dry-aging of beef but potential growth of Listeria monocytogenes under certain dry-aging conditions
Inge Van Damme
S Varalakshmi
Lieven De Zutter
Els Vossen
Stefaan De Smet
A1
Journal Article
in
FOOD MICROBIOLOGY
2022