Shelf-life Reduction as an Emerging Problem in Cooked Hams Underlines the Need for Improved Preservation Strategies
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408398.2012.695413
Reference232 articles.
1. Interactions of the bacteriocins sakacin P and nisin with food constituents
2. Antilisterial activity of lactic acid bacteria inoculated on cooked ham
3. Competitive Inhibition of Listeria monocytogenes in Ready-to-Eat Meat Products by Lactic Acid Bacteria†
4. Phenotypic and genotypic identification of lactic acid bacteria isolated from a small-scale facility producing traditional dry sausages
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