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.
Revue:
Innovative Food Science and Emerging Technologies

ISSN: 1466-8564

Année de publication: 2009

Volumen: 10

Número: 2

Pages: 160-165

Type: Article

DOI: 10.1016/J.IFSET.2008.11.003 GOOGLE SCHOLAR
La source de données: Scopus