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Effects of heat‐processing regime, pH, water activity and t..:
Zuliani, Véronique
;
Lebert, Isabelle
;
Garry, Pascal
...
International Journal of Food Science & Technology. 41 (2006) 10 - p. 1197-1206 , 2006
Link:
https://doi.org/10.1111/j.1365-2621.2006.01185.x
RT Journal T1 <Title>Effects of heat‐processing regime, pH, water activity and their interactions on the behaviour of Listeria monocytogenes in ground pork. Modelling the boundary of the growth/no‐growth areas as a function of pH, water activity and temperature</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_j.1365-2621.2006.01185.x&Exemplar=1&LAN=DE A1 Zuliani, Véronique A1 Lebert, Isabelle A1 Garry, Pascal A1 Vendeuvre, Jean‐Luc A1 Augustin, Jean‐Christophe A1 Lebert, André PB Wiley YR 2006 SN 0950-5423 SN 1365-2621 JF International Journal of Food Science & Technology VO 41 IS 10 SP 1197 OP 1206 LK http://dx.doi.org/https://doi.org/10.1111/j.1365-2621.2006.01185.x DO https://doi.org/10.1111/j.1365-2621.2006.01185.x SF ELIB - SuUB Bremen
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