Pathogens in Beer
Author:
Publisher
Elsevier
Reference119 articles.
1. Effect of diacetyl on growth rate of Salmonella typhimurium determined from detection times measured in a microwell plate photometer
2. The Capacity of Manno-Oligosaccharides, Thermolysed Yeast and Active Yeast to Attenuate Aflatoxicosis
3. Sensitization of Listeria monocytogenes to Low pH, Organic Acids, and Osmotic Stress by Ethanol
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3. Survival of Foodborne Pathogens in Low and Nonalcoholic Craft Beer;Journal of Food Protection;2023-12
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5. Beer Safety: New Challenges and Future Trends within Craft and Large-Scale Production;Foods;2022-09-03
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