Comparing the PEF resistance and occurrence of sublethal injury on different strains of Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes and Staphylococcus aureus in media of pH 4 and 7

  1. Saldaña, G.
  2. Puértolas, E.
  3. López, N.
  4. García, D.
  5. Álvarez, I.
  6. Raso, J.
Aldizkaria:
Innovative Food Science and Emerging Technologies

ISSN: 1466-8564

Argitalpen urtea: 2009

Alea: 10

Zenbakia: 2

Orrialdeak: 160-165

Mota: Artikulua

DOI: 10.1016/J.IFSET.2008.11.003 GOOGLE SCHOLAR
Datuen iturria: Scopus