Physical sample structure as predictive factor in growth modeling of Listeria innocua in a white cheese model system-Reference-Cited by-同舟云学术

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Physical sample structure as predictive factor in growth modeling of Listeria innocua in a white cheese model system

Published:2013-10 Issue:1 Volume:36 Page:90-102
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Møller Sandie M.,Bertram Hanne C.,Andersen Ulf,Lillevang Søren K.,Rasmussen Anitha,Hansen Tina B.

Funder

Danish Ministry of Food, Agriculture, and Fisheries

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference53 articles.

1. Chemical composition of Listeria monocytogenes survival in white pickled cheese;Abdalla;Journal of Food Protection,1993

2. Spectroscopic characterisation of low- and non-fat cream cheeses;Andersen;International Dairy Journal,2010

3. Modelling the combined effects of structured food model system and lactic acid on Listeria innocua and Lactococcus lactis growth in mono- and coculture;Antwi;International Journal of Food Microbiology,2007

4. Effect of antimicrobials as ingredients of pork bologna for Listeria monocytogenes control during storage at 4 or 10 °C;Barmpalia;Food Microbiology,2005

5. Variability of the response of 66 Listeria monocytogenes and Listeria innocua strains to different growth conditions;Begot;Food Microbiology,1997

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