INHIBITION AND INACTIVATION OF LISTERIA-MONOCYTOGENES BY SORBIC ACID

[11] JOHNSON J, 1986, J FOOD PROTECT, V49, P847

[12] EFFECT OF POTASSIUM SORBATE ON THE MICROBIOLOGICAL QUALITY OF BUTTER [J]. JOURNAL OF FOOD PROTECTION, 1979, 42 (08) : 656 - 657

[13] KHAN MA, 1972, ACTA MICROBIOL HUNG, V19, P357

[14] GROWTH AND INHIBITION OF MICROORGANISMS IN THE PRESENCE OF SORBIC ACID - A REVIEW [J]. JOURNAL OF FOOD PROTECTION, 1985, 48 (04) : 364 - 375

[15] DEGRADATION OF POTASSIUM SORBATE BY PENICILLIUM SPECIES [J]. JOURNAL OF DAIRY SCIENCE, 1966, 49 (10) : 1197 - +

[16] MOLINE SW, 1963, KIRKOTHMER ENCY CHEM, V18, P589

[17] PARK HS, J MILK FOOD TECHNOL, V35, P532

[18] PREVENTING GROWTH OF POTENTIALLY TOXIC MOLDS USING ANTIFUNGAL AGENTS [J]. JOURNAL OF FOOD PROTECTION, 1982, 45 (10) : 953 - 963

[19] GROWTH OF LISTERIA-MONOCYTOGENES IN SKIM, WHOLE AND CHOCOLATE MILK, AND IN WHIPPING CREAM DURING INCUBATION AT 4-DEGREES-C, 8-DEGREES-C, 13-DEGREES-C, 21-DEGREES-C AND 35-DEGREES-C [J]. JOURNAL OF FOOD PROTECTION, 1987, 50 (06) : 452 - +

[20] BEHAVIOR OF LISTERIA-MONOCYTOGENES DURING THE MANUFACTURE AND RIPENING OF CHEDDAR CHEESE [J]. JOURNAL OF FOOD PROTECTION, 1987, 50 (01) : 7 - 13

[11] JOHNSON J, 1986, J FOOD PROTECT, V49, P847

[12] EFFECT OF POTASSIUM SORBATE ON THE MICROBIOLOGICAL QUALITY OF BUTTER [J]. JOURNAL OF FOOD PROTECTION, 1979, 42 (08) : 656 - 657

[13] KHAN MA, 1972, ACTA MICROBIOL HUNG, V19, P357

[14] GROWTH AND INHIBITION OF MICROORGANISMS IN THE PRESENCE OF SORBIC ACID - A REVIEW [J]. JOURNAL OF FOOD PROTECTION, 1985, 48 (04) : 364 - 375

[15] DEGRADATION OF POTASSIUM SORBATE BY PENICILLIUM SPECIES [J]. JOURNAL OF DAIRY SCIENCE, 1966, 49 (10) : 1197 - +

[16] MOLINE SW, 1963, KIRKOTHMER ENCY CHEM, V18, P589

[17] PARK HS, J MILK FOOD TECHNOL, V35, P532

[18] PREVENTING GROWTH OF POTENTIALLY TOXIC MOLDS USING ANTIFUNGAL AGENTS [J]. JOURNAL OF FOOD PROTECTION, 1982, 45 (10) : 953 - 963

[19] GROWTH OF LISTERIA-MONOCYTOGENES IN SKIM, WHOLE AND CHOCOLATE MILK, AND IN WHIPPING CREAM DURING INCUBATION AT 4-DEGREES-C, 8-DEGREES-C, 13-DEGREES-C, 21-DEGREES-C AND 35-DEGREES-C [J]. JOURNAL OF FOOD PROTECTION, 1987, 50 (06) : 452 - +

[20] BEHAVIOR OF LISTERIA-MONOCYTOGENES DURING THE MANUFACTURE AND RIPENING OF CHEDDAR CHEESE [J]. JOURNAL OF FOOD PROTECTION, 1987, 50 (01) : 7 - 13