Evaluation of sodium lactate as a replacement for conventional chemical preservatives in comminuted sausages inoculated with Listeria monocytogenes.

Evaluation of sodium lactate as a replacement for conventional chemical preservatives in comminuted sausages inoculated with Listeria monocytogenes.

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http://www.wikidata.org/entity/Q42724659
Effect of Calcium Lactate on Physico-Chemical Characteristics of Shank Bone ExtractEffect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage.Quality of low fat pork sausage containing milk-co-precipitate.Development and validation of an extensive growth and growth boundary model for Listeria monocytogenes in lightly preserved and ready-to-eat shrimp.Effect of potassium lactate and a potassium lactate-sodium diacetate blend on Listeria monocytogenes growth in modified atmosphere packaged sliced ham.Control of Listeria monocytogenes on frankfurters with antimicrobials in the formulation and by dipping in organic acid solutions.Fate of Listeria monocytogenes inoculated onto the surface of model Turkey frankfurter pieces treated with zein coatings containing nisin, sodium diacetate, and sodium lactate at 4 degrees C.Inhibition of Listeria monocytogenes growth in cured ready-to-eat meat products by use of sodium benzoate and sodium diacetate.Antimicrobial activity of cetylpyridinium chloride against Listeria monocytogenes on frankfurters and subsequent effect on quality attributest.Controlling Listeria monocytogenes on sliced ham and turkey products using benzoate, propionate, and sorbate.Enhancing quality characteristics of salami sausages formulated with whole buckwheat flour during storage.Modelling the behaviour of Listeria monocytogenes in ground pork as a function of pH, water activity, nature and concentration of organic acid salts.Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage.
P2860

Evaluation of sodium lactate as a replacement for conventional chemical preservatives in comminuted sausages inoculated with Listeria monocytogenes.

Item
http://www.wikidata.org/entity/Q42724659
description
2003 nî lūn-bûn
@nan
2003年の論文
@ja
2003年論文
@yue
2003年論文
@zh-hant
2003年論文
@zh-hk
2003年論文
@zh-mo
2003年論文
@zh-tw
2003年论文
@wuu
2003年论文
@zh
2003年论文
@zh-cn
name
Evaluation of sodium lactate a ...... d with Listeria monocytogenes.
@en
Evaluation of sodium lactate a ...... d with Listeria monocytogenes.
@nl
type
label
Evaluation of sodium lactate a ...... d with Listeria monocytogenes.
@en
Evaluation of sodium lactate a ...... d with Listeria monocytogenes.
@nl
prefLabel
Evaluation of sodium lactate a ...... d with Listeria monocytogenes.
@en
Evaluation of sodium lactate a ...... d with Listeria monocytogenes.
@nl
P1433
P1476
P2093
P304
P31
P356
P433
P478
P577
P698
P921
P356
P1433
P1476
Evaluation of sodium lactate a ...... d with Listeria monocytogenes.
@en
P2093
P304
P31
P356
10.1016/S0309-1740(02)00245-0
P433
P478
P577
P698
P921