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Showing 1 to 1 of 1 for “"low-sodium, cooked bologna, microbial growth, Ion Torrent, Micocin"”.
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Evaluation of microbial dynamics on low-sodium cooked bologna under different packaging conditions
The purpose of this study was to assess the growth of spoilage and pathogenic bacteria on low sodium concentration sliced cooked bologna under refrigerated storage conditions. In study 1, the effect of three different sodium concentrations (1%, 2% and 3%) and two packaging conditions (aerobic and …