title: Effect of NaCl concentration on the survival and growth of coliforms in raw seasoned sausages.
authors.affiliation: Department of Agri-Food Environmental and Microbiological Science and Technology, University of Molise, Campobasso, Italy.
authors.forename: G
authors.initials: G
authors.lastname: Colavita
authors.forename: M
authors.initials: M
authors.lastname: Sessa
authors.forename: V
authors.initials: V
authors.lastname: Giaccone
authors.forename: A
authors.initials: A
authors.lastname: Vergara
mesh_terms: D000818:Animals; D004755:Enterobacteriaceae / Q000187:drug effects / Q000254:growth & development* / Q000302:isolation & purification; D004926:Escherichia coli / Q000254:growth & development; D008461:Meat Products / Q000382:microbiology*; D009994:Osmolar Concentration; D011511:Proteus / Q000254:growth & development; D012705:Serratia / Q000254:growth & development; D012965:Sodium Chloride / Q000494:pharmacology*
chemical_list: D012965:Sodium Chloride