Growth potential of Listeria monocytogenes in traditional Austrian cooked-cured meat products
European Union legislation limits for Listeria monocytogenes in ready-to-eat foods are based on whether or not foods favour the multiplication of this bacterium. The latter is defined by criteria for water activity (aw), pH and shelf-life. We studied a peculiar group of traditional Austrian meats im...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier Ltd
2014
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| Online Access: | http://www.scopus.com/inward/record.url?eid=2-s2.0-84907188607&partnerID=40&md5=47d5dfe9d16f3894181940e3e5b63d87 http://cmuir.cmu.ac.th/handle/6653943832/37670 |
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| Institution: | Chiang Mai University |
| Language: | English |