Temperature and pH influence the susceptibility of Salmonella Typhimurium to nisin combined with EDTA
Prudêncio, Cláudia Vieira, Mantovani, Hilário Cuquetto, Cecon, Paulo Roberto, Prieto, Miguel, Vanetti, Maria Cristina DantasVolume:
61
Langue:
english
Journal:
Food Control
DOI:
10.1016/j.foodcont.2015.09.042
Date:
March, 2016
Fichier:
PDF, 1.51 MB
english, 2016