Influences of physicochemical stresses on injury and inactivation behaviour of Listeria innocua
Many minimally processed foods depend on a combination of inhibitory factors to reduce the hazard of foodborne illness. Therefore, inactivation of Listeria innocua was studied according to a 24 factorial experiment designed to draw conclusions about temperature (52.5 °C and 65.0 °C), pH (4.5 and 7.5...
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| Other Authors: | , , , , |
| Format: | article |
| Language: | eng |
| Published: |
2018
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10400.14/26011 |
| Country: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/26011 |