M: Food Microbiology & Safety
Effect of Salts of Organic Acids on Listeria monocytogenes, Shelf Life, Meat Quality, and Consumer Acceptability of Beef Frankfurters
Article first published online: 24 JAN 2014
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 79, Issue 1, pages M54–M60, January 2014
How to Cite
Morey, A., Bowers, J. W. J., Bauermeister, L. J., Singh, M., Huang, T.-S. and McKee, S. R. (2014), Effect of Salts of Organic Acids on Listeria monocytogenes, Shelf Life, Meat Quality, and Consumer Acceptability of Beef Frankfurters. Journal of Food Science, 79: M54–M60. doi: 10.1111/1750-3841.12220
- Issue published online: 24 JAN 2014
- Article first published online: 24 JAN 2014
- Manuscript Accepted: 12 JUN 2013
- Manuscript Received: 16 OCT 2012
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