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2017•Food Research InternationalRequires access

Thermal inactivation of Listeria monocytogenes and Salmonella spp. in sous-vide processed marinated chicken breast

Dimitrios Karyotis, Panagiotis N. Skandamis, Vijay Kumar Juneja

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Key concepts: Listeria monocytogenes, Chicken breast, Sous vide, Food science, Marination, Salmonella, Chemistry, Microbiology

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Thermal inactivation of Listeria monocytogenes and Salmonella spp. in sous-vide processed marinated chicken breast — Research Paper | ScholarLens