Thermal Tolerance and Survival ofCronobacter sakazakiiin Powdered Infant Formula Supplemented with Vanillin, Ethyl Vanillin, and Vanillic Acid
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2012.02834.x/fullpdf
Reference26 articles.
1. Inactivation of Cronobacter spp. (Enterobacter sakazakii) in infant formula using lactic acid, copper sulfate and monolaurin;Al-Holy;Lett Appl Microbiol,2010
2. Inactivation of Enterobacter sakazakii in reconstituted infant formula by trans-cinnamaldehyde;Amalaradjou;Int J Food Microbiol,2009
3. Effect of trans-cinnamaldehyde on reducing resistance to environmental stresses in Cronobacter sakazakii;Amalaradjou;Foodborne Path Dis,2011
4. Cronobacter sakazakii in foods and factors affecting its survival, growth, and inactivation;Beuchat;Int J Food Microbiol,2009
5. Resistance of Enterobacter sakazakii (Cronobacter spp.) to environmental stresses;Dancer;J Appl Microbiol,2009
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