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 - Concepedia

Concepedia

Publication | Closed Access

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

56

Citations

9

References

2004

Year

J.D. Legan, Dennis L. Seman, Andrew L. Milkowski, J.A. Hirschey, Mark Vandeven

Journal of Food Protection

Foodborne IllnessFood MicrobiologyGrowth BoundaryFood Safety Risk AssessmentMicrobiologyPotassium LactateProduct SaltFood QualityFoodborne HazardFood SafetyHealth Sciences

References

	Year	Citations

Page 1