Modelling the effect of osmotic adaptation and temperature on the non–thermal inactivation of Salmonella spp. on brioche-type products-Reference-Cited by-同舟云学术

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

Published:2019-05 Issue: Volume:296 Page:48-57
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Kapetanakou Anastasia E.,Makariti Ifigeneia P.,Nazou Eleftheria Ν.,Manios Stavros G.,Karavasilis Konstantinos,Skandamis Panagiotis N.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference47 articles.

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