Assessment of Salmonella and Listeria monocytogenes level in ready-to-cook poultry meat: Effect of various high pressure treatments and potassium lactate concentrations-Reference-Cited by-同舟云学术

Assessment of Salmonella and Listeria monocytogenes level in ready-to-cook poultry meat: Effect of various high pressure treatments and potassium lactate concentrations

Published:2014-09 Issue: Volume:186 Page:74-83
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Lerasle M.,Guillou S.^ORCID,Simonin H.,Anthoine V.,Chéret R.,Federighi M.^ORCID,Membré J.-M.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference61 articles.

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