Effective Use of Nisin to Control Lactic Acid Bacterial Spoilage in Vacuum-Packed Bologna-type Sausage

By Davies E. Alison   Milne Catherine F.   Bevis Helen E.   Potter Richard W.   Harris Jo M.   Williams Graham C.   Thomas Linda V.   Delves-Broughton Joss  

Journal of Food Protection, Vol. 62, Iss. 9, 1999-09 ,pp. : 1004-1010

International Association for Food Protection

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Microbiological Safety of Retail Vacuum-Packed and Modified-Atmosphere-Packed Cooked Meats at End of Shelf Life

By Sagoo S. K.   Little C. L.   Allen G.   Williamson K.   Grant K. A.  

Journal of Food Protection, Vol. 70, Iss. 4, 2007-04 ,pp. : 943-951

International Association for Food Protection

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Influence of Peroxyacetic Acid–Based Carcass Rinse on the Onset of "Blown Pack" Spoilage in Artificially Inoculated Vacuum-Packed Chilled Beef

By Boerema J. A.   Broda D. M.   Penney N.   Brightwell G.  

Journal of Food Protection, Vol. 70, Iss. 6, 2007-06 ,pp. : 1434-1439

International Association for Food Protection

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Microbiological Spoilage and Contamination of Vacuum-Packaged Cooked Sausages

By Korkeala Hannu J.   Björkroth K. Johanna  

Journal of Food Protection, Vol. 60, Iss. 6, 1997-06 ,pp. : 724-731

International Association for Food Protection

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Intraspecific Diversity of Lactobacillus curvatus, Lactobacillus plantarum, Lactobacillus sakei, and Leuconostoc mesenteroides Associated with Vacuum-Packed Meat Product Spoilage Analyzed by Randomly Amplified Polymorphic DNA PCR

By Aznar Rosa   Chenoll Empar  

Journal of Food Protection, Vol. 69, Iss. 10, 2006-10 ,pp. : 2403-2410

International Association for Food Protection

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