The effect of growth temperature, process temperature, and sodium chloride on the high-pressure inactivation of Listeria monocytogenes on ham
Crossref DOI link: https://doi.org/10.1007/s00217-016-2700-6
Published Online: 2016-05-04
Published Print: 2016-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Teixeira, Januana S.
Maier, Maximilian B.
Miller, Petr
Gänzle, Michael G.
McMullen, Lynn M.
Funding for this research was provided by:
Alberta Livestock and Meat Agency (ALMA 2013R050R)
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