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Keyword [Hotdogs]
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1.
Utilization of natural green tea and grape seed extracts and nisin to reduce conventional chemical preservatives and to inhibit the the growth of Listeria monocytogenes in ready to eat low and high fat chicken and turkey hotdogs
2.
Efficacy of Liquid Smoke as an Ingredient in Hotdogs against Listeria monocytogenes and its Effects on the Microbial Shelf-life and Quality Attributes
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