(Q43889030)

English

Control of Listeria monocytogenes with combined antimicrobials after postprocess contamination and extended storage of frankfurters at 4 degrees C in vacuum packages

scientific article published in February 2002

In more languages

Statements

scholarly article

1 reference

Europe PubMed Central

PubMed publication ID

27 November 2017

Control of Listeria monocytogenes with combined antimicrobials after postprocess contamination and extended storage of frankfurters at 4 degrees C in vacuum packages (English)

1 reference

Europe PubMed Central

PubMed publication ID

27 November 2017

Listeria monocytogenes

0 references

0 references

author name string

John Samelis

1

1 reference

Europe PubMed Central

PubMed publication ID

27 November 2017

Gerard K Bedie

2

1 reference

Europe PubMed Central

PubMed publication ID

27 November 2017

John N Sofos

3

1 reference

Europe PubMed Central

PubMed publication ID

27 November 2017

Keith E Belk

4

1 reference

Europe PubMed Central

PubMed publication ID

27 November 2017

John A Scanga

5

1 reference

Europe PubMed Central

PubMed publication ID

27 November 2017

Gary C Smith

6

1 reference

Europe PubMed Central

PubMed publication ID

27 November 2017

publication date

1 February 2002

1 reference

Europe PubMed Central

PubMed publication ID

27 November 2017

Journal of Food Protection

1 reference

Europe PubMed Central

PubMed publication ID

27 November 2017

65

1 reference

Europe PubMed Central

PubMed publication ID

27 November 2017

2

1 reference

Europe PubMed Central

PubMed publication ID

27 November 2017

299-307

1 reference

Europe PubMed Central

PubMed publication ID

27 November 2017

Protective cultures inhibit growth of Listeria monocytogenes and Escherichia coli O157:H7 in cooked, sliced, vacuum- and gas-packaged meat

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-65.2.299

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-65.2.299

21 January 2018

Basic aspects of food preservation by hurdle technology

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-65.2.299

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-65.2.299

21 January 2018

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

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-65.2.299

21 January 2018

Current microbiological considerations in food preservation

1 reference

https://api.crossref.org/works/10.4315%2F0362-028X-65.2.299

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-65.2.299

21 January 2018

Identifiers

10.4315/0362-028X-65.2.299

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

Sitelinks

Wikipedia(0 entries)

Wikibooks(0 entries)

Wikinews(0 entries)

Wikiquote(0 entries)

Wikisource(0 entries)

Wikiversity(0 entries)

Wikivoyage(0 entries)

Wiktionary(0 entries)

Multilingual sites(0 entries)

Retrieved from "https://www.wikidata.org/w/index.php?title=Q43889030&oldid=2104172224"