Open AccessNatural Curing and Listeria Monocytogenes Control in an RTE Pork Ham Using a Blend of Vinegar and Celery Powder
Author(s) -
P. Sijtsema,
H. Kroon,
Olav Sliekers,
Thomas Rourke,
Sandeep Kumar
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2016.119
Subject(s) - listeria monocytogenes , food science , flavor , curing (chemistry) , vacuum packing , sugar , chemistry , antimicrobial , proximate , biology , bacteria , genetics , organic chemistry , polymer chemistry