Comparison of the Effect of Curing Ingredients Derived from Purified and Natural Sources on Inhibition of Clostridiumperfringens Outgrowth during Cooling of Deli-Style Turkey Breast

By  

Journal of Food Protection, Vol. 78, Iss. 8, 2015-01 ,pp. : 1527-1535

International Association for Food Protection

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Inhibition of Listeria monocytogenes in Deli-Style Turkey Breast Formulated with Cultured Celery Powder and/or Cultured Sugar–Vinegar Blend during Storage at 4°C

By Golden Max C.   McDonnell Lindsey M.   Sheehan Vivien   Sindelar Jeffrey J.   Glass Kathleen A.  

Journal of Food Protection, Vol. 77, Iss. 10, 2014-10 ,pp. : 1787-1793

International Association for Food Protection

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Identifying Ingredients That Delay Outgrowth of Listeria monocytogenes in Natural, Organic, and Clean-Label Ready-to-Eat Meat and Poultry Products

By McDonnell Lindsey M.   Glass Kathleen A.   Sindelar Jeffrey J.  

Journal of Food Protection, Vol. 76, Iss. 8, 2013-08 ,pp. : 1366-1376

International Association for Food Protection

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Inhibition of Listeria monocytogenes by Propionic Acid–Based Ingredients in Cured Deli-Style Turkey

By Glass Kathleen A.   McDonnell Lindsey M.   Von Tayson Roxanne   Wanless Brandon   Badvela Mani  

Journal of Food Protection, Vol. 76, Iss. 12, 2013-12 ,pp. : 2074-2078

International Association for Food Protection

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Implications of Decreased Nitrite Concentrations on Clostridium perfringens Outgrowth during Cooling of Ready-to-Eat Meats

By Myers Megan I.   Sebranek Joseph G.   Dickson James S.   Shaw Angela M.   Tarté Rodrigo   Adams Kristin R.   Neibuhr Steve  

Journal of Food Protection, Vol. 79, Iss. 1, 2016-01 ,pp. : 153-156

International Association for Food Protection

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