Application of the Weibull model to describe inactivation ofListeria monocytogenes and Escherichia coli by citric and lactic acid at different temperatures-Reference-Cited by-同舟云学术

Application of the Weibull model to describe inactivation ofListeria monocytogenes and Escherichia coli by citric and lactic acid at different temperatures

Published:2006 Issue:6 Volume:86 Page:865-870
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Virto R,Sanz D,Álvarez I,Condón S,Raso J

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference21 articles.

1. Preservative agents in foods Mode of action and microbial resistance mechanisms

2. Factors affecting the susceptibility of meatborne pathogens and spoilage bacteria to organic acids

3. Reduction of chlorine concentration and microbial load during washing-disinfection of shredded lettuce

4. The effects of various disinfectants againstListeria monocytogeneson fresh-cut vegetables

5. Reduction of Aqueous Chlorine by Organic Material

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