article/chapitre/communication

Predictive thermal inactivation model for Listeria monocytogenes with temperature, pH, NaCl, and sodium pyrophosphate as controlling factors

V. Juneja ; B. Eblen | 1999

The effects and interactions of heating temperature (55 to 65 °C), pH (4 to 8), salt (NaCl; 0 to 6%, wt/vol), and sodium pyrophosphate (SPP; 0 to 0.3%, wt/vol) on the heat inactivation of a four-strain mixture of Listeria monocytogenes in beef g[...]

Plus d'information...

Ajouter au panier

Disponible pour le prêt