Modeling the Growth of Listeria monocytogenes in Cured Ready-to-Eat Processed Meat Products by Manipulation of Sodium Chloride, Sodium Diacetate, Potassium Lactate, and Product Moisture Content

Author: Seman D. L.   Borger A. C.   Meyer J. D.   Hall P. A.   Milkowski A. L.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.65, Iss.4, 2002-04, pp. : 651-658

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