Wikidata

(Q45127297)

English

Modeling the growth boundary of Listeria monocytogenes in ready-to-eat cooked meat products as a function of the product salt, moisture, potassium lactate, and sodium diacetate concentrations

scientific article published in October 2004

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title
Modeling the growth boundary of Listeria monocytogenes in ready-to-eat cooked meat products as a function of the product salt, moisture, potassium lactate, and sodium diacetate concentrations (English)
1 reference
stated in
Europe PubMed Central
PubMed publication ID
15508630
retrieved
9 December 2017

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