Assessment of the inhibitory effects of sodium nitrite, nisin, potassium sorbate, and sodium lactate on Staphylococcus aureus growth and staphylococcal enterotoxin A production in cooked pork sausage using a predictive growth model
Keywords: انتروتوکسین استافیلوکوک A; Staphylococcus aureus; Staphylococcal enterotoxin A; Cooked pork sausage; Preservative; Sodium lactate;