HomeResultsPublicationsAddition of 2.5 % lactate and 0.25 % acetate controls growth of Listeria monocytogenes in vacuum-packed, sensory-acceptable sevelat sausage and cooked ham stored at 4ºC

Addition of 2.5 % lactate and 0.25 % acetate controls growth of Listeria monocytogenes in vacuum-packed, sensory-acceptable sevelat sausage and cooked ham stored at 4ºC

Blom, Hans; Nerbrink, Eva; Dainty, Richard; Hagtvedt, Therese; Borch, Elisabeth; Nissen, Hilde; Nesbakken, Truls

Published 1997

Read in Norwegian

Publication details

Journal : International journal of food microbiology , 1997 , vol. 38 , pp. 71–76

Publication type : Academic article

Secret Link