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Modeling the growth boundary of Listeria monocytogenes in ready-to-eat cooked meat products as a function of the product salt, moisture, potassium lactate, and sodium diacetate concentrations.
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D. Seman
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J. D. Legan
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M. Vandeven
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A. Milkowski
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J. A. Hirschey
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J. Legan
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