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Publication

Effect of pH, water activity and gel micro-structure, including oxygen profiles and rheological characterization, on the growth kinetics of Salmonella Typhimurium

Journal Contribution - Journal Article Conference Contribution

Journal: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

ISSN: 0168-1605

Issue: 1

Volume: 128

Pages: 67 - 77

Publication year:2008

WoS Id: 000261280700011
DOI: https://doi.org/10.1016/j.ijfoodmicro.2008.06.031
Handle: http://hdl.handle.net/1854/LU-532532
VABB Id: c:vabb:208189

See also: Effect of pH, water activity and gel micro-structure, including oxygen profiles and rheological characterization, on the growth kinetics of Salmonella Typhimurium