Growth of Staphylococcus aureus in cooked ready-to-eat ground fish as affected by inoculum size and potassium sorbate as food preservative

Published 2016 View Full Article

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Title
Growth of Staphylococcus aureus in cooked ready-to-eat ground fish as affected by inoculum size and potassium sorbate as food preservative
Authors
Keywords
Staphylococcus aureus, Inoculum size, Potassium sorbate, Cooked ground fish, Relative lag time
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 71, Issue -, Pages 400-408
Publisher
Elsevier BV
Online
2016-04-03
DOI
10.1016/j.lwt.2016.03.048

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