The effects of grapefruit seed extract on the thermal inactivation of Listeria monocytogenes in sous-vide processed döner kebabs
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DOI: 10.1016/j.foodcont.2018.07.006
Abstract: Abstract The heat resistance (57.5–65 °C) of Listeria monocytogenes in vacuum packaged, cook-in-bag, doner kebabs that included 0.5 or 1% grapefruit seed extract (GSE) was determined. The packages were processed to an internal temperature of 57.5,… read more here.
Keywords: effects grapefruit; listeria monocytogenes; seed extract; grapefruit seed ... See more keywords