Utilization of buffered vinegar to increase the shelf life of chicken retail cuts packaged in carbon dioxide

Reduction ofListeria monocytogenesin Raw Catfish Fillets by Essential Oils and Phenolic Constituent Carvacrol

(2012) Monil A. Desai et al.   JOURNAL OF FOOD SCIENCE

Organic acids as antimicrobials to control Salmonella in meat and poultry products

(2011) E. Mani-López et al.   FOOD RESEARCH INTERNATIONAL

A dissolving CO2 headspace combined with organic acids prolongs the shelf-life of fresh pork

(2010) Bjørn Christian Schirmer et al.   MEAT SCIENCE

Effects of Phosphate Type on the Quality of Vacuum-Tumbled Catfish Fillets

(2009) Sovann Kin et al.   Journal of Aquatic Food Product Technology

Phosphate Type Affects the Quality of Injected Catfish Fillets

(2009) S. Kin et al.   JOURNAL OF FOOD SCIENCE

External Concentration of Organic Acid Anions and pH: Key Independent Variables for Studying How Organic Acids Inhibit Growth of Bacteria in Mildly Acidic Foods

(2008) C.E. Carpenter et al.   JOURNAL OF FOOD SCIENCE