Influence of pH, water activity and acetic acid concentration on Listeria monocytogenes at 7 °C: Data collection for the development of a growth/no growth model-Reference-Cited by-同舟云学术

Influence of pH, water activity and acetic acid concentration on Listeria monocytogenes at 7 °C: Data collection for the development of a growth/no growth model

Published:2007-03 Issue:3 Volume:114 Page:332-341
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Vermeulen A.,Gysemans K.P.M.,Bernaerts K.,Geeraerd A.H.,Van Impe J.F.,Debevere J.,Devlieghere F.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference27 articles.

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2. Differentiation of the effects of pH and lactic or acetic acid concentration on the kinetics of Listeria monocytogenes inactivation;Buchanan;Journal of Food Protection,1993

3. The effect of various acidulants on the growth of Listeria monocytogenes;Farber;Letters in Applied Microbiology,1989

4. Minimum water activity requirements for the growth of Listeria monocytogenes;Farber;Letters in Applied Microbiology,1992

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