Effect of lactate and diacetate salts and high pressure processing on the survival of Listeria monocytogenes in cured beef carpaccio

Effect of lactate and diacetate salts and high pressure processing on the survival of Listeria monocytogenes in cured beef carpaccio
Yanina X. Barrio; Diego Wilches Perez; Sergio R. Vaudagna; Jordi Rovira;