Acids and Fermentation
Author:
Publisher
Elsevier
Reference72 articles.
1. Why fermented foods can be safe;Adams,2001
2. Cheese-associated outbreaks of human illness in the United States, 1973 to 1992: sanitary manufacturing practices protect consumers;Altekruse;J. Food Prot.,1998
3. An outbreak of monophasic and biphasic Salmonella Typhimurium, and Salmonella Derby associated with the consumption of dried pork sausage in Castellon (Spain);Arnedo-Pena;Enferm. Infecc. Microbiol. Clin.,2016
4. Growth behavior of Listeria monocytogenes in a traditional Norwegian fermented fish product (Rakfisk), and its inhibition through bacteriophage addition;Axelsson;Foods,2020
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1. Protolysis studies and quantification of acids and bases in aqueous solutions by microelectrode voltammetry;Journal of Solid State Electrochemistry;2023-10-11
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