Inactivation of Listeria monocytogenes on beef Bologna and Cheddar cheese using polyvinylidene chloride films containing sorbic acid

Inactivation of Listeria monocytogenes on beef Bologna and Cheddar cheese using polyvinylidene chloride films containing sorbic acid

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Limjaroen, Paweena, Ryser, Elliot, Lockhart, Hugh, Harte, Bruce
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 70, no. 5 (2005), p. M267-271
Materias:	Carne Carne de res Queso Listeria Listeria monocytogenes Policloruro de vinilo Acido sórbico Migración Productos de la carne PVC
Publicación relacionada:	Contenido en: Journal of food science

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