Effects of high hydrostatic pressure and varying...

Meat Science 2013 / 05 Vol. 94; Iss. 1

Effects of high hydrostatic pressure and varying concentrations of sodium nitrite from traditional and vegetable-based sources on the growth of Listeria monocytogenes on ready-to-eat (RTE) sliced ham

Myers, Kevin, Cannon, Jerry, Montoya, Damian, Dickson, James, Lonergan, Steven, Sebranek, Joseph
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Volume:
94
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2012.12.019
Date:
May, 2013
File:
PDF, 325 KB
english, 2013
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