Effect of combining nisin and/or lysozyme with in-package pasteurization on thermal inactivation of Listeria monocytogenes in ready-to-eat turkey bologna.
Effect of combining nisin and/or lysozyme with in-package pasteurization on thermal inactivation of Listeria monocytogenes in ready-to-eat turkey bologna. J Food Prot. 2007 Nov; 70(11):2503-11.