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How NaCl and water content determine water activity during ripening of Gouda cheese, and the predicted effect on inhibition of Listeria monocytogenes
Wemmenhove, E., Wells-Bennik, M.H.J., Stara, A., van Hooijdonk, A.C.M., Zwietering, M.H.Language:
english
Journal:
Journal of Dairy Science
DOI:
10.3168/jds.2015-10523
Date:
April, 2016
File:
PDF, 827 KB
english, 2016