Impact of fermentation on the microbial ecology of foods
Author:
Affiliation:
1. Department of Food Science and Technology, Laboratory of Food Quality Control and Hygiene; Agriculture University of Athens; Athens Greece
2. Dipartimento di Scienze Agrarie, Forestali e Alimentari; Università di Torino; Turin Italy
Publisher
John Wiley & Sons, Ltd
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781118823071.ch11/fullpdf
Reference76 articles.
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2. Fermentation and pathogen control: a risk assessment approach;Adams;International Journal of Food Microbiology,2002
3. A modified Weibull model for bacterial inactivation;Albert;International Journal of Food Microbiology,2005
4. Behaviour of enterohaemorrhagic E. coli O157:H7 during manufacture of cottage cheese;Arocha;Journal of Food Protection,1992
5. The fate of potentially pathogenic bacteria in Swiss hard and semi-hard cheeses made from raw milk;Bachmann;Journal of Dairy Science,1995
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