Combining pediocin (ALTA 2341) with postpackaging thermal pasteurization for control of Listeria monocytogenes on frankfurters
- Author
- CHEN, C.-M1 ; SEBRANEK, J. G1 ; DICKSON, J. S1 ; MENDONCA, A. F2
[1] Animal Science Department, 215 Meat Laboratory, Iowa State University, Ames, Iowa 50011-3150, United States
[2] Food Science and Human Nutrition Department, 215 Meat Lab oratory, Iowa State University, Ames, Iowa 50011-3150, United States - Source
Journal of food protection. 2004, Vol 67, Num 9, pp 1855-1865, 11 p ; ref : 25 ref
- CODEN
- JFPRDR
- ISSN
- 0362-028X
- Scientific domain
- Food science technology
- Publisher
- International Association of Milk, Food and Environmental Sanitarians, Des Moines, IA
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Listeria monocytogenes Pasteurisation Saucisse Francfort Bactérie Produit carné Produit charcuterie
- Keyword (en)
- Listeria monocytogenes Pasteurization Frankfurters Bacteria Meat product Pork product
- Keyword (es)
- Listeria monocytogenes Pasteurización Salchicha Frankfort Bacteria Producto de carne Producto chacinería
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16088124
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.4315/0362-028X-67.9.1855 
https://dx.doi.org/10.4315/0362-028X-67.9.1855
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