Growth of Listeria monocytogenes in modified atmosphere packed cooked meat products: a predictive model
Author:
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Reference47 articles.
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4. Addition of 2·5% lactate and 0·25% acetate controls growth of Listeria monocytogenes in vacuum-packed, sensory-acceptable servelat sausage and cooked ham stored at 4°C;Blom;Int. J. Food Microbiol.,1997
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