Effect of glucose, pH and lactic acid on Carnobacterium maltaromaticum, Brochothrix thermosphacta and Serratia liquefaciens within a commercial heat-shrunk vacuum-package film

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Title
Effect of glucose, pH and lactic acid on Carnobacterium maltaromaticum, Brochothrix thermosphacta and Serratia liquefaciens within a commercial heat-shrunk vacuum-package film
Authors
Keywords
Beef spoilage organisms, Growth kinetics, pH, Lactic acid, Undissociated lactic acid
Journal
FOOD MICROBIOLOGY
Volume 91, Issue -, Pages 103515
Publisher
Elsevier BV
Online
2020-04-23
DOI
10.1016/j.fm.2020.103515

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