The efficacy of nisin, sorbic acid and monolaurin as preservatives in pasteurized cured meat products
- 1 September 1987
- journal article
- Published by Elsevier in Food Microbiology
- Vol. 4 (4) , 277-283
- https://doi.org/10.1016/s0740-0020(87)80001-1
Abstract
No abstract availableKeywords
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