Modelling the piezo-protection effect exerted by lactate on the high pressure resistance of Listeria monocytogenes in cooked ham
Cristina Serra-Castelló, Anna Jofré, Nicoletta Belletti, Margarita Garriga, Sara Bover‐Cid
Topics & Concepts
Listeria monocytogenesPreservativeFood sciencePascalizationChemistryStrain (injury)Cooked meatSodium lactateHigh pressureBacteriaBiologyOrganic chemistryEngineering physicsSodiumGeneticsAnatomyEngineeringMicrobial Inactivation MethodsListeria monocytogenes in Food SafetyMeat and Animal Product Quality