Sensory evaluation and inhibition of Listeria monocytogenes in bovine pâté added of chitosan from Mucor rouxii-Reference-Cited by-同舟云学术

Sensory evaluation and inhibition of Listeria monocytogenes in bovine pâté added of chitosan from Mucor rouxii

Published:2011-03 Issue:2 Volume:44 Page:588-591
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Bento Roberta Albuquerque,Stamford Tânia Lúcia Montenegro,Stamford Thayza Christina Montenegro,de Andrade Samara Alvachian Cardoso,de Souza Evandro Leite

Publisher

Elsevier BV

Subject

Food Science

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3. Edible chitosan films on ready-to-eat roast beef for the control of Listeria monocytogenes;Beverlya;Food Microbiology,2008

4. Essential oils: their antibacterial properties and potential applications in foods – a review;Burt;International Journal of Food Microbiology,2004

5. Effect of temperature, water-phase salt and phenolic contents on Listeria monocytogenes growth rates on cold-smoked salmon and evaluation of secondary models;Cornu;International Journal of Food Microbiology,2006

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