Synergistic effect of Sodium Chloride, temperature and pH on growth of a cocktail of spoilage yeasts: a research note-Reference-Cited by-同舟云学术

Synergistic effect of Sodium Chloride, temperature and pH on growth of a cocktail of spoilage yeasts: a research note

Published:2000-02 Issue:1 Volume:17 Page:47-52
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Betts G.D,Linton P,Betteridge R.J

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference13 articles.

1. Betts, G. Linton, P. Betteridge, R. J. 1998, Microbiological spoilage: modelling growth of yeasts in relation to chilled dairy, fermented and low pH products, Chipping Campolen Food Research Association Research & Development, Report No., 55

2. Food spoilage yeasts: effects of pH, NaCl and temperature on growth;Betts;Food Control,1999

3. Introduction to food spoilage;Board;PHLS Microbiology Digest,1994

4. Effect of modified atmosphere packaging on the microbial development and visible shelf-life of a mayonnaise-based vegetable salad;Buick;J. Sci. Food Agric.,1989

5. Foodborne Yeasts;Deak;Adv. Appl. Microbiol.,1991

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