Fate of Listeria monocytogenes and Pediococcal Starter Cultures During the Manufacture of Chicken Summer Sausage
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/72/9/1772/4418978/poultrysci72-1772.pdf
Reference25 articles.
1. Preparation of semi-dry fermented sausage utilizing chicken meat;Baccus-Taylor;Poultry Sci.,1991
2. Inhibition of Listeria monocytogenes by bacteriocin-producing Pediococcus during the manufacture of fermented semidry sausage;Berry;J. Food Prot.,1990
3. Applications of bacteriocins in foods;Daeschel,1990
4. Influence of beef tallow and muscle on the antilisterial activity of pediocin AcH and liposomeencapsulated pediocin AcH;Degnan;J. Food Prot.,1992
5. Use of Pediococcus acidilactici to control Listeria monocytogenes in temperature-abused, vacuum-packaged wieners;Degnan;J. Food Prot.,1992
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