Evaluation of Salmonella growth at low concentrations of NaNO2 and NaCl in processed meat products using probabilistic model
E Gwak, H Lee, S Lee, MH Oh, BY Park… - … journal of animal …, 2015 - pmc.ncbi.nlm.nih.gov
This study developed probabilistic models to predict Salmonella growth in processed meat
products formulated with varying concentrations of NaCl and NaNO2. A five-strain mixture of …
products formulated with varying concentrations of NaCl and NaNO2. A five-strain mixture of …