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

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Published 1997

Read in Norwegian

Publication details

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

International Standard Numbers :
Printed : 0168-1605
Electronic : 1879-3460

Publication type : Academic article

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

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no