Listeria Inactivation by the Combination of High Hydrostatic Pressure and Lactocin AL705 on Cured-Cooked Pork Loin Slices - Concepedia

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Listeria Inactivation by the Combination of High Hydrostatic Pressure and Lactocin AL705 on Cured-Cooked Pork Loin Slices

DOI Full Paper Access

16

Citations

47

References

2017

Year

Andrea Micaela Dallagnol, Yanina Barrio, Mariana Cap, Natalia Szerman, Patricia Castellano, Sergio Ramón Vaudagna, Graciela Vignolo

Food and Bioprocess Technology

High Hydrostatic PressureLactocin Al705Microbial ContaminationFoodborne IllnessFood MicrobiologyMicrobiologyInfection ControlFoodborne HazardMedicineListeria InactivationFood Safety

References

	Year	Citations

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