Effect of Potassium lactate and Potassium lactate plus vinegar on growth inhibition of Listeria spp. in cooked meat products

N. Chaitiemwong, W.C. Hazeleger

Research output: Chapter in Book/Report/Conference proceedingAbstract

Original languageEnglish
Title of host publication22nd International ICFMH Symposium Food Micro 2010, Microbial Behaviour in the Food Chain, Copenhagen, Denmark, 30 August - 3 September, 2010
Place of PublicationCopenhagen
Pages317
Publication statusPublished - 2010
Event22nd International ICFMH Symposium Food Micro, Copenhagen, Denmark. -
Duration: 30 Aug 20103 Sep 2010

Conference

Conference22nd International ICFMH Symposium Food Micro, Copenhagen, Denmark.
Period30/08/103/09/10

Cite this

Chaitiemwong, N., & Hazeleger, W. C. (2010). Effect of Potassium lactate and Potassium lactate plus vinegar on growth inhibition of Listeria spp. in cooked meat products. In 22nd International ICFMH Symposium Food Micro 2010, Microbial Behaviour in the Food Chain, Copenhagen, Denmark, 30 August - 3 September, 2010 (pp. 317). Copenhagen.