Modelling the effect of osmotic adaptation and temperature...

International Journal of Food Microbiology 2019 / 05 Vol. 296

Modelling the effect of osmotic adaptation and temperature on the non–thermal inactivation of Salmonella spp. on brioche-type products

Kapetanakou, Anastasia E., Makariti, Ifigeneia P., Nazou, Eleftheria Ν., Manios, Stavros G., Karavasilis, Konstantinos, Skandamis, Panagiotis N.
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Volume:
296
Journal:
International Journal of Food Microbiology
DOI:
10.1016/j.ijfoodmicro.2019.02.010
Date:
May, 2019
File:
PDF, 757 KB
2019
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