Effect of High Pressure Processing and Water Activity on the Survival of Listeria Monocytogenes on Ready-to-Eat Shelf-Stable Turkey-Based Meat Bars

Dale Woerner, RJ Delmore, I Geornaras, DR Woerner, JN Martin, KE Belk

Research output: Other contributionpeer-review

Original languageEnglish
PublisherAmerican Meat Science Association
Volume2
StatePublished - 2019

Fingerprint

Dive into the research topics of 'Effect of High Pressure Processing and Water Activity on the Survival of Listeria Monocytogenes on Ready-to-Eat Shelf-Stable Turkey-Based Meat Bars'. Together they form a unique fingerprint.

Cite this