Open AccessEffect of High Pressure Processing and Water Activity on the Survival of Listeria Monocytogenes on Ready-to-Eat Shelf-Stable Turkey-Based Meat Bars
Author(s) -
B. R. Bullard,
R. J. Delmore,
Ifigenia Geornaras,
D. R. Woerner,
J. N. Martin,
K. E. Belk
Publication year - 2018
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2018.119
Subject(s) - listeria monocytogenes , pascalization , food science , inoculation , shelf life , vacuum packing , cooked meat , processed meat , listeria , food preservation , water activity , chemistry , high pressure , biology , water content , horticulture , genetics , engineering physics , bacteria , engineering , geotechnical engineering