Combined effect of temperature, water activity and salt...

Meat Science 2019 / 09 Vol. 155

Combined effect of temperature, water activity and salt content on the growth and gene expression of Listeria monocytogenes in a dry-cured ham model system

Alía, Alberto, Rodríguez, Alicia, Andrade, María J., Gómez, Francisco M., Córdoba, Juan J.
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Volume:
155
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2019.04.017
Date:
September, 2019
File:
PDF, 3.22 MB
english, 2019
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