Evaluation of a Phosphate To Control Pathogen Growth in Fresh and Processed Meat Products

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Journal of Food Protection, Vol. 59, Iss. 4, 1996-04 ,pp. : 356-359

International Association for Food Protection

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Pathogen Testing of Ready-to-Eat Meat and Poultry Products Collected at Federally Inspected Establishments in the United States, 1990 to 1999

By Levine Priscilla   Rose Bonnie   Green Stanley   Ransom Gerri   Hill Walter  

Journal of Food Protection, Vol. 64, Iss. 8, 2001-08 ,pp. : 1188-1193

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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

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

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Modeling the Growth Boundary of Listeria monocytogenes in Ready-to-Eat Cooked Meat Products as a Function of the Product Salt, Moisture, Potassium Lactate, and Sodium Diacetate Concentrations

By Legan J.D.   Seman D.L.   Milkowski A.L.   Hirschey J.A.   Vandeven M.H.  

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Biogenic Amines in Meat and Meat Products

By RUIZ-CAPILLAS CLAUDIA   JIMÉNEZ-COLMENERO FRANCISCO  

Critical Reviews in Food Science and Nutrition, Vol. 44, Iss. 7-8, 2004-01 ,pp. : 489-599

Taylor & Francis Ltd

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