Effect of microstructure and initial cell conditions on thermal inactivation kinetics and sublethal injury of Listeria monocytogenes in fish-based food model systems-Reference-Cited by-同舟云学术

Effect of microstructure and initial cell conditions on thermal inactivation kinetics and sublethal injury of Listeria monocytogenes in fish-based food model systems

Published:2019-12 Issue: Volume:84 Page:103267
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Verheyen Davy,Baka Maria,Akkermans Simen,Skåra Torstein,Van Impe Jan F.^ORCID

Funder

FWO

Vlaanderen

KU Leuven

Center of Excellence OPTEC-Optimization in Engineering and

Publisher

Elsevier BV

Subject

Microbiology,Food Science

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5. Quantifying variability on thermal resistance of Listeria monocytogenes;Aryani;Int. J. Food Microbiol.,2015

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