Effect of temperature, pH and presence of nisin on inactivation of Salmonella Typhimurium and Escherichia coli O157:H7 by pulsed electric fields
| Autor: | Saldaña, G., Monfort, S., Condón, S., Raso, J., Álvarez, I. |
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| Zdroj: | In Food Research International March 2012 45(2):1080-1086 |
| Databáze: | ScienceDirect |
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