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Journal of Food Quality
Volume 2017, Article ID 9753894, 25 pages
https://doi.org/10.1155/2017/9753894
Review Article

Health and Safety Considerations of Fermented Sausages

1Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 210, 1431 Ås, Norway
2Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Box 8034, 4068 Stavanger, Norway

Correspondence should be addressed to Askild Holck; on.amifon@kcloh.dliksa

Received 2 March 2017; Accepted 20 April 2017; Published 28 May 2017

Academic Editor: Marta Laranjo

Copyright © 2017 Askild Holck et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Askild Holck, Lars Axelsson, Anette McLeod, Tone Mari Rode, and Even Heir, “Health and Safety Considerations of Fermented Sausages,” Journal of Food Quality, vol. 2017, Article ID 9753894, 25 pages, 2017. https://doi.org/10.1155/2017/9753894.