| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8502987 | Meat Science | 2018 | 42 Pages |
Abstract
The proposed technology (NoNitâ¢) performed better than the commercial formulation and limited the growth of spiked Escherichia coli, Staphylococcus aureus (including the production of enterotoxin), Salmonella Derby and Listeria innocua, yet maintained the basic product appearance and texture.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
B.T. Cenci-Goga, M. Karama, P. Sechi, M.F. Iulietto, L. Grispoldi, R. Selvaggini, M. Ceccarelli, S. Barbera,