The impact of temperature on the growth of Pseudomonas aeruginosa in mineral waters originated from different wells: A predictive approach.

Autor: Boas DMV; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil., Margalho LP; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil., Sierra H; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil., da Graça JS; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil., Ramos ACH; Danone, Brazil., Saraiva GP; Danone, Brazil., Lemos WJF Junior; Department of Biology, University of Padova, Padova, Italy., Sant'Ana AS; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, SP, Brazil. Electronic address: and@unicamp.br.

Publikováno v: International journal of food microbiology [Int J Food Microbiol] 2024 Nov 08; Vol. 429, pp. 110969. Date of Electronic Publication: 2024 Nov 08.