Model for the combined effects of temperature, pH, and sodium lactate on growth rates of Listeria innocua in broth and Bologna-type sausages.

Gardado en:
Detalles Bibliográficos
Publicado en:Appl Environ Microbiol
Main Authors: Houtsma, P C, Kant-Muermans, M L, Rombouts, F M, Zwietering, M H
Formato: Artigo
Idioma:Inglês
Publicado: American Society for Microbiology (ASM) 1996
Assuntos:
Research Article
Acceso en liña:https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC167935/
https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/8633859/
https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.62.5.1616-1622.1996
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