The Complex Effect of Food Matrix Fat Content on Thermal Inactivation of Listeria monocytogenes: Case Study in Emulsion and Gelled Emulsion Model Systems-Reference-Cited by-同舟云学术

The Complex Effect of Food Matrix Fat Content on Thermal Inactivation of Listeria monocytogenes: Case Study in Emulsion and Gelled Emulsion Model Systems

Published:2020-01-22 Issue: Volume:10 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Verheyen Davy,Govaert Marlies,Seow Ti Kian,Ruvina Jonela,Mukherjee Vivek,Baka Maria,Skåra Torstein,Van Impe Jan F. M.

Funder

Fonds Wetenschappelijk Onderzoek

Onderzoeksraad, KU Leuven

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

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5. Influence of food intrinsic complexity on Listeria monocytogenes growth in/on vacuum-packed model systems at suboptimal temperatures.;Baka;Int. J. Food Microbiol.,2016

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