Organic Acids and Their Salts as Dipping Solutions To Control Listeria monocytogenes Inoculated following Processing of Sliced Pork Bologna Stored at 4°C in Vacuum Packages

Author： Samelis John   Sofos John N.   Kain Mindy L.   Scanga John A.   Belk Keith E.   Smith Gary C.  

Publisher： International Association for Food Protection

ISSN： 0362-028X

Source： Journal of Food Protection, Vol.64, Iss.11, 2001-11, pp. : 1722-1729

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