Estimating the non-thermal inactivation of Listeria...

Meat Science 2015 / 02 Vol. 100

Estimating the non-thermal inactivation of Listeria monocytogenes in fermented sausages relative to temperature, pH and water activity

Mataragas, M., Rantsiou, K., Alessandria, V., Cocolin, L.
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Volume:
100
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2014.10.016
Date:
February, 2015
File:
PDF, 595 KB
english, 2015
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