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
- 1 August 1997
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 38 (1) , 71-76
- https://doi.org/10.1016/s0168-1605(97)00088-3
Abstract
No abstract availableKeywords
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