Influences of physicochemical stresses on injury and inactivation behaviour of Listeria innocua
Many minimally processed foods depend on a combination of inhibitory factors to reduce the hazard of foodborne illness. Therefore, inactivation of Listeria innocua was studied according to a 24 factorial experiment designed to draw conclusions about temperature (52.5 °C and 65.0 °C), pH (4.5...
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| Autori principali: | , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
ISEKI_Food Association (IFA)
2017-10-01
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| Serie: | International Journal of Food Studies |
| Soggetti: | |
| Accesso online: | https://www.iseki-food-ejournal.com/article/156 |
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