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A predictive model for the growth/no growth boundary of Zygosaccharomyces bailii at 7°C and conditions mimicking acidified sauces
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Modelling the growth/no growth boundary of Zygosaccharomyces bailii in acidic conditions: a contribution to the alternative method to preserve foods without using chemical preservatives
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Influence of partial inactivation on growth of Listeria monocytogenes under sub-optimal conditions of increased NaCl concentration or increased acidity
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Separating lactic acid and pH effects on the Listeria innocua inactivation
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Risk assessment of Listeria monocytogenes in refrigerated acidified food products: data generation for development of a growth/no growth model
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New preservation technologies: possibilities and limitations