Inhibitory effect of organic acid salts on spoilage flora in culture medium and cured cooked meat products under commercial manufacturing conditions

Meat Science

Volumn 73, Issue 1, 2006, Pages 75-81

  Drosinos, Eleftherios H ^a   Mataragas, Marios ^a   Kampani, Aikaterini ^a   Kritikos, Dimitrios ^b   Metaxopoulos, Ioannis ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^b DIANIK SA   (Greece)

Author keywords

Lactobacillus curvatus; Organic acid salts; Shelf life; Sodium or potassium lactate; Spoilage

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS CURVATUS;

EID: 31744434173     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.11.003     Document Type: Article

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