Effect of antimicrobials as ingredients of pork bologna for Listeria monocytogenes control during storage at 4 or 10°C-Reference-Cited by-同舟云学术

Effect of antimicrobials as ingredients of pork bologna for Listeria monocytogenes control during storage at 4 or 10°C

Published:2005-04 Issue:2-3 Volume:22 Page:205-211
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Barmpalia Ioanna M.,Koutsoumanis Kostantinos P.,Geornaras Ifigenia,Belk Keith E.,Scanga John A.,Kendall Patricia A.,Smith Gary C.,Sofos John N.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference32 articles.

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5. Addition of 2.5% lactate and 0.25% acetate controls growth of Listeria monocytogenes in vacuum-packaged, sensory-acceptable servelat sausage and cooked ham stored at 4°C;Blom;Int. J. Food Microbiol.,1997

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