Sodium lactate, sodium diacetate and pediocin: Effects and interactions on the thermal inactivation of Listeria monocytogenes on bologna

Maks, Nicole D; Zhu, Libin; Juneja, Vijay K; Ravishankar, Sadhana

doi:10.1016/j.fm.2009.08.004

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Sodium lactate, sodium diacetate and pediocin: Effects and interactions on the thermal inactivation of Listeria monocytogenes on bologna

Author(s): Nicole Maks , Libin Zhu , Vijay K. Juneja , Sadhana Ravishankar

Publication date Created: February 2010

Publication date (Print): February 2010

Journal: Food Microbiology

Publisher: Elsevier BV

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Title: Food Microbiology

Abbreviated Title: Food Microbiology

Publisher: Elsevier BV

ISSN (Print): 07400020

Publication date Created: February 2010

Publication date (Print): February 2010

Volume: 27

Issue: 1

Pages: 64-69

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DOI: 10.1016/j.fm.2009.08.004

SO-VID: 87d6c862-7d35-4990-8b57-e8efea8207a0

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https://www.elsevier.com/tdm/userlicense/1.0/

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Sodium lactate, sodium diacetate and pediocin: Effects and interactions on the thermal inactivation of Listeria monocytogenes on bologna

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