Open AccessInfluence of sodium pyrophosphate, sodium chloride, or combinations on the thermal inactivation of Listeria monocytogenes in pork slurry or ground pork
Author(s) -
Makuba A. Lihono
Publication year - 2021
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31274/rtd-20210128-38
Subject(s) - listeria monocytogenes , pyrophosphate , slurry , sodium , food science , chemistry , microbiology and biotechnology , biochemistry , materials science , biology , bacteria , organic chemistry , composite material , enzyme , genetics