Effects of high hydrostatic pressure and varying concentrations of sodium nitrite from traditional and vegetable-based sources on the growth of Listeria monocytogenes on ready-to-eat (RTE) sliced ham-Reference-Cited by-同舟云学术

Effects of high hydrostatic pressure and varying concentrations of sodium nitrite from traditional and vegetable-based sources on the growth of Listeria monocytogenes on ready-to-eat (RTE) sliced ham

Published:2013-05 Issue:1 Volume:94 Page:69-76
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Myers Kevin,Cannon Jerry,Montoya Damian,Dickson James,Lonergan Steven,Sebranek Joseph

Publisher

Elsevier BV

Subject

Food Science

Reference56 articles.

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5. Preserving foods through high-pressure processing;Balasubramaniam;Food Technology,2008

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