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Effects of High Pressure Processing and Hot Water Pasteurization of Cooked Sausages on Inactivation of Inoculated Listeria monocytogenes, Natural Populations of Lactic Acid Bacteria, Pseudomonas spp., and Coliforms and Their Recovery during Storage at 4 and 10°C
BALAMURUGAN, S., INMANEE, PAWINEE, SOUZA, JAMES DE, STRANGE, PHILIP, PIRAK, TANTAWAN, BARBUT, SHAIVolume:
81
Language:
english
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028x.jfp-18-024
Date:
August, 2018
File:
PDF, 235 KB
english, 2018