Výsledky vyhledávání - "E. W. Bontenbal"

Control of Listeria monocytogenes on cooked cured ham by formulation with a lactate-diacetate blend and surface treatment with lauric arginate

Autor: R. Zumbrink, L. van Dijk, E. W. Bontenbal, J. D. Stopforth, Diana Visser

Publikováno v: Journal of food protection. 73(3)

Ready-to-eat (RTE) meat products have been identified as a significant source of listeriosis in humans in the United States. Meat processors in the United States are required to use one of three alternatives to control L. monocytogenes in RTE meats:

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::723400acf254d4ff7edacde263a367e0
https://pubmed.ncbi.nlm.nih.gov/20202344

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