Addition of 2.5% lactate and 0.25% acetate controls growth of Listeria monocytogenes in vacuum-packed, sensory-acceptable servelat sausage and cooked ham stored at 4 degrees C.
暂无分享,去创建一个
H. Nissen | E. Borch | H. Blom | T. Nesbakken | R. Dainty | T. Nesbakken | E. Nerbrink | T. Hagtvedt