Viability of a five-strain mixture of Listeria monocytogenes in vacuum-sealed packages of frankfurters, commercially prepared with and without 2.0 or 3.0% added potassium lactate, during extended storage at 4 and '10 degrees C' (2002)
- Authors:
- USP affiliated author: FRANCO, BERNADETTE DORA GOMBOSSY DE MELO - FCF
- School: FCF
- Subjects: TECNOLOGIA DE ALIMENTOS; ALIMENTOS (CONTROLE;QUALIDADE); LISTERIA; ALIMENTOS INDUSTRIALIZADOS; ALIMENTOS (MICROBIOLOGIA)
- Language: Inglês
- Imprenta:
- Place of publication: Des Moines
- Date published: 2002
- Source:
- Título do periódico: Journal of Food Protection
- ISSN: 0362-028X
- Volume/Número/Paginação/Ano: v. 65, n. 2, p. 308-315, 2002
-
ABNT
PORTO, Anna C. S.; FRANCO, Bernadette Dora Gombossy de Melo; SANT'ANNA, Ernani Sebastião; et al. Viability of a five-strain mixture of Listeria monocytogenes in vacuum-sealed packages of frankfurters, commercially prepared with and without 2.0 or 3.0% added potassium lactate, during extended storage at 4 and '10 degrees C'. Journal of Food Protection, Des Moines, v. 65, n. 2, p. 308-315, 2002. -
APA
Porto, A. C. S., Franco, B. D. G. de M., Sant'anna, E. S., Call, J. E., Piva, A., & Luchanshy, J. B. (2002). Viability of a five-strain mixture of Listeria monocytogenes in vacuum-sealed packages of frankfurters, commercially prepared with and without 2.0 or 3.0% added potassium lactate, during extended storage at 4 and '10 degrees C'. Journal of Food Protection, 65( 2), 308-315. -
NLM
Porto ACS, Franco BDG de M, Sant'anna ES, Call JE, Piva A, Luchanshy JB. Viability of a five-strain mixture of Listeria monocytogenes in vacuum-sealed packages of frankfurters, commercially prepared with and without 2.0 or 3.0% added potassium lactate, during extended storage at 4 and '10 degrees C'. Journal of Food Protection. 2002 ; 65( 2): 308-315. -
Vancouver
Porto ACS, Franco BDG de M, Sant'anna ES, Call JE, Piva A, Luchanshy JB. Viability of a five-strain mixture of Listeria monocytogenes in vacuum-sealed packages of frankfurters, commercially prepared with and without 2.0 or 3.0% added potassium lactate, during extended storage at 4 and '10 degrees C'. Journal of Food Protection. 2002 ; 65( 2): 308-315. - Characterization of multiple antilisterial peptides produced by sakacin P-producing Lactobacillus sakei subsp sakei 2a
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