Effect of Antimicrobial Spice and Herb Extract Combinations on Listeria monocytogenes, Staphylococcus aureus, and Spoilage Microflora Growth on Cooked Ready-to-Eat Vacuum-Packaged Shrimp

NIMSHA S. WEERAKKODY, NOLA CAFFIN, GARY A. DYKES, MARK S. TURNER
  • Journal of Food Protection, July 2011, International Association for Food Protection
  • DOI: 10.4315/0362-028x.jfp-11-052

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http://dx.doi.org/10.4315/0362-028x.jfp-11-052

The following have contributed to this page: Dr Mark Turner and Professor Gary A Dykes