Organic Acids and Their Salts as Dipping Solutions To Control Listeria monocytogenes Inoculated following Processing of Sliced Pork Bologna Stored at 4^oC in Vacuum Packages

• Autores: J. Samelis, J. N. Sofos
• Localización: Journal of food protection, ISSN 0362-028X, Vol. 64, Nº 11, 2001, págs. 1722-1729
• Idioma: inglés
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