Effect of temperature, pH and presence of nisin on inactivation of Salmonella Typhimurium and Escherichia coli O157:H7 by pulsed electric fields

Published 2011 View Full Article

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Title
Effect of temperature, pH and presence of nisin on inactivation of Salmonella Typhimurium and Escherichia coli O157:H7 by pulsed electric fields
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 45, Issue 2, Pages 1080-1086
Publisher
Elsevier BV
Online
2011-04-20
DOI
10.1016/j.foodres.2011.03.059

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