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Elbanna AM, Sabala RF, Abd-Elghany SM, Imre K, Morar A, Herman V, Sallam KI. Nisin and Organic Acid Salts Improved the Microbial Quality, Extended the Shelf Life, and Maintained the Sensory Attributes of Semidry Beef Luncheon Marketed at Adverse (35–40 °C) Ambient Summer Temperatures. Foods. 2023; 12(23):4283. https://doi.org/10.3390/foods12234283

Elbanna, Ahmed Medhat, Rana Fahmi Sabala, Samir Mohammed Abd-Elghany, Kálmán Imre, Adriana Morar, Viorel Herman, and Khalid Ibrahim Sallam. 2023. "Nisin and Organic Acid Salts Improved the Microbial Quality, Extended the Shelf Life, and Maintained the Sensory Attributes of Semidry Beef Luncheon Marketed at Adverse (35–40 °C) Ambient Summer Temperatures" Foods 12, no. 23: 4283. https://doi.org/10.3390/foods12234283

Elbanna, A. M., Sabala, R. F., Abd-Elghany, S. M., Imre, K., Morar, A., Herman, V., & Sallam, K. I. (2023). Nisin and Organic Acid Salts Improved the Microbial Quality, Extended the Shelf Life, and Maintained the Sensory Attributes of Semidry Beef Luncheon Marketed at Adverse (35–40 °C) Ambient Summer Temperatures. Foods, 12(23), 4283. https://doi.org/10.3390/foods12234283