Selection and application of natural antimicrobials to control Clostridium perfringens in sous-vide chicken breasts-Reference-Cited by-同舟云学术

Selection and application of natural antimicrobials to control Clostridium perfringens in sous-vide chicken breasts

Published:2021-06 Issue: Volume:347 Page:109193
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Smith Clayton J.,Olszewska Magdalena A.,Diez-Gonzalez Francisco

Funder

University of Georgia

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference53 articles.

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5. Use of acetic and citric acids to inhibit Escherichia coli O157:H7;Al-Rousan;Salmonella Typhimurium and Staphylococcus aureus in tabbouleh salad. Food Microbiol.,2018

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