(Q43810797)

English

Organic acids and their salts as dipping solutions to control listeria monocytogenes inoculated following processing of sliced pork bologna stored at 4 degrees C in vacuum packages

scientific article published in November 2001

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scholarly article

1 reference

Europe PubMed Central

PubMed publication ID

27 November 2017

Organic acids and their salts as dipping solutions to control listeria monocytogenes inoculated following processing of sliced pork bologna stored at 4 degrees C in vacuum packages (English)

1 reference

Europe PubMed Central

PubMed publication ID

27 November 2017

Listeria monocytogenes

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author name string

Samelis J

1

1 reference

Europe PubMed Central

PubMed publication ID

27 November 2017

Sofos JN

2

1 reference

Europe PubMed Central

PubMed publication ID

27 November 2017

Kain ML

3

1 reference

Europe PubMed Central

PubMed publication ID

27 November 2017

Scanga JA

4

1 reference

Europe PubMed Central

PubMed publication ID

27 November 2017

Belk KE

5

1 reference

Europe PubMed Central

PubMed publication ID

27 November 2017

Smith GC

6

1 reference

Europe PubMed Central

PubMed publication ID

27 November 2017

language of work or name

1 reference

based on heuristic

inferred from title

publication date

1 November 2001

1 reference

Europe PubMed Central

PubMed publication ID

27 November 2017

number of pages

8

1 reference

based on heuristic

inferred from page(s)

Journal of Food Protection

1 reference

Europe PubMed Central

PubMed publication ID

27 November 2017

64

1 reference

Europe PubMed Central

PubMed publication ID

27 November 2017

11

1 reference

Europe PubMed Central

PubMed publication ID

27 November 2017

1722-1729

1 reference

Europe PubMed Central

PubMed publication ID

27 November 2017

Expanded models for the non-thermal inactivation of Listeria monocytogenes.

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-64.11.1722

21 January 2018

Minimum inhibitory concentration (MIC) of sodium lactate for pathogens and spoilage organisms occurring in meat products.

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-64.11.1722

21 January 2018

A model based on absorbance data on the growth rate of Listeria monocytogenes and including the effects of pH, NaCl, Na-lactate and Na-acetate

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-64.11.1722

21 January 2018

Integrating microbial decontamination with organic acids in HACCP programmes for muscle foods: prospects and controversies

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-64.11.1722

21 January 2018

Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-64.11.1722

21 January 2018

Identifiers

10.4315/0362-028X-64.11.1722

1 reference

Europe PubMed Central

PubMed publication ID

27 November 2017

PubMed publication ID

1 reference

Europe PubMed Central

PubMed publication ID

27 November 2017

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