Author:
Morey A.,Bratcher C.L.,Singh M.,McKee S.R.
Subject
Animal Science and Zoology,General Medicine
Reference41 articles.
1. Effects of three cellulose gums on the texture profile and sensory properties of low fat frankfurters;Barbut;Int. J. Food Sci. Technol.,1996
2. Antimicrobials in the formulation to control Listeria monocytogenes post-processing contamination on frankfurters stored at 4°C in vacuum packages;Bedie;J. Food Prot.,2001
3. Bowers, J. W. 2008. The effect of acid marinades on Listeria monocytogenes, shelf-life, meat quality, and consumer acceptability of beef frankfurters. PhD Diss. Auburn Univ., Auburn, AL.
4. Texture and acceptability of goat meat frankfurters processed with 3 different sources of fat;Bratcher;J. Anim. Sci.,2011
5. Effect of temperature history on the growth of Listeria monocytogenes Scott A at refrigeration temperatures;Buchanan;Int. J. Food Microbiol.,1991
Cited by
25 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献