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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

Sodium ChlorideMicrobial ContaminationBiotechnologyFood MicrobiologyFood EngineeringFood ProcessingMicrobiologyPotassium LactateFood QualityProduct Moisture ContentFoodborne HazardFood TechnologyFood SafetyHealth Sciences