Temperature and pH influence the susceptibility of Salmonella Typhimurium to nisin combined with EDTA

  1. Prudêncio, C.V.
  2. Mantovani, H.C.
  3. Cecon, P.R.
  4. Prieto, M.
  5. Vanetti, M.C.D.
Aldizkaria:
Food Control

ISSN: 0956-7135

Argitalpen urtea: 2016

Alea: 61

Orrialdeak: 248-253

Mota: Artikulua

DOI: 10.1016/J.FOODCONT.2015.09.042 GOOGLE SCHOLAR