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

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

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.67, Iss.10, 2004-10, pp. : 2195-2204

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