Effect of pH, water activity and gel micro-structure, including oxygen profiles and rheological characterization, on the growth kinetics of Salmonella Typhimurium-Reference-Cited by-同舟云学术

Effect of pH, water activity and gel micro-structure, including oxygen profiles and rheological characterization, on the growth kinetics of Salmonella Typhimurium

Published:2008-11 Issue:1 Volume:128 Page:67-77
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Theys T.E.,Geeraerd A.H.,Verhulst A.,Poot K.,Van Bree I.,Devlieghere F.,Moldenaers P.,Wilson D.,Brocklehurst T.,Van Impe J.F.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

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