1. The occurrence of Listeria monocytogenes in retail ready-to-eat meat and poultry products related to the levels of acetate and lactate in the products;Ahmed;Food Microbiology,2015
2. The inhibitory effects of sorbate and benzoate against Clostridium perfringens type A isolates;Alnoman;Food Microbiology,2015
3. Inhibition of Listeria monocytogenes by oregano, cranberry and sodium lactate combination in broth and cooked ground beef systems and likely mode of action through proline metabolism;Apostolidis;International Journal of Food Microbiology,2008
4. Reduction of sodium additives in cooked sausages: Effect on physicochemical, sensory and microbiological characteristics;Araya-Quesada;Journal of Food Science & Technology,2020
5. Color compensation in nitrite-reduced meat batters incorporating paprika or tomato paste;Bázan-Lugo;Journal of the Science of Food and Agriculture,2012