Application of high-pressure processing and polylactide/cinnamon oil packaging on chicken sample for inactivation and inhibition of Listeria monocytogenes and Salmonella Typhimurium, and post-processing film properties

Published 2017 View Full Article

Authors

Keywords

High-pressure processing, Chicken meat, Cinnamon oil, Time-temperature-superposition, Listeria monocytogenes, Salmonella, Typhimurium

Journal

FOOD CONTROL

Volume 78, Issue -, Pages 160-168

Publisher

Elsevier BV

Online

2017-02-16

DOI

10.1016/j.foodcont.2017.02.023

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