The Behaviour of Salmonellae in Vacuum-packaged Cooked Cured Meat Products
Author:
Publisher
Elsevier BV
Subject
General Computer Science
Reference7 articles.
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3. Factors affecting the bacteriostatic action of sodium nitrite;Castellani;Appl Microbiol.,1955
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1. Technical note: Sous-vide preparation and chilled storage of chicken ballotine;International Journal of Food Science & Technology;2007-06-28
2. MODIFIED ATMOSPHERE AND VACUUM PACKAGING OF MEAT AND POULTRY PRODUCTS;Food Reviews International;2002-12-31
3. The growth of Salmonella typhimurium on irradiated, raw, skinless chicken breast;International Journal of Food Microbiology;1997-07
4. The effects of packaging on the growth of naturally occurring microflora in cooked, chilled foods used in the catering industry;Food Microbiology;1987-09
5. Salmonella;Advances in Meat Research;1986
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