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

Published 2008 View Full Article

Authors

Keywords

Journal

Innovative Food Science & Emerging Technologies

Volume 10, Issue 2, Pages 160-165

Publisher

Elsevier BV

Online

2008-11-21

DOI

10.1016/j.ifset.2008.11.003

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Innovative Food Science & Emerging Technologies

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