Effects of low NaNO2 and NaCl concentrations on Listeria monocytogenes growth in emulsion-type sausage

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Effects of low NaNO2 and NaCl concentrations on Listeria monocytogenes growth in emulsion-type sausage

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article científic

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article scientifique

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articolo scientifico

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artigo científico

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bilimsel makale

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scientific article published on 05 October 2016

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vedecký článok

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vetenskaplig artikel

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videnskabelig artikel

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Effects of low NaNO2 and NaCl ...... rowth in emulsion-type sausage

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Effects of low NaNO2 and NaCl ...... owth in emulsion-type sausage.

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Effects of low NaNO2 and NaCl ...... rowth in emulsion-type sausage

@en

Effects of low NaNO2 and NaCl ...... owth in emulsion-type sausage.

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Effects of low NaNO2 and NaCl ...... rowth in emulsion-type sausage

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Effects of low NaNO2 and NaCl ...... owth in emulsion-type sausage.

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P1476

Effects of low NaNO2 and NaCl ...... rowth in emulsion-type sausage

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Beom-Young Park

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Eunji Gwak

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Heeyoung Lee

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Jeeyeon Lee

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Jimyeong Ha

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Kyoung-Hee Choi

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Mi-Hwa Oh

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Sejeong Kim

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Soomin Lee

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Yohan Yoon

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Probabilistic Models to Predict the Growth Initiation Time for Pseudomonas spp. in Processed Meats Formulated with NaCl and NaNO2.

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Bacterial spoilage of meat and cured meat products.

Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage.

Pro-oxidative effects of NaCl in microbial growth-controlled and uncontrolled beef and chicken.

Interactive inhibition of meat spoilage and pathogenic bacteria by lysozyme, nisin and EDTA in the presence of nitrite and sodium chloride at 24 degrees C.

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432-438

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scholarly article

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10.5713/AJAS.16.0391

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P433

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P478

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2016-10-05T00:00:00Z

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P698

27739291

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P921

Listeria monocytogenes

P932

5337924

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