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Alternatives to Traditional Antimicrobials for Organically Processed Meat and Poultry
Alternatives to Traditional Antimicrobials for Organically Processed Meat and Poultry
2012
Matthew Taylor
Rolf D. Joerger
Enrique Palou
Aurelio López-Malo
Raúl Avila-Sosa
Thelma Calix‐Lara
Keywords:
Biopreservation
Food science
Peroxide
Nisin
Antimicrobial
Chlorine
Ozone
Chemistry
processed meat
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