Modeling Salmonella (S. Typhimurium ATCC14028, ATCC 13311, S. Typhi ATCC 19430, and S. enterica) and Listeria (L. monocytogenes Scott A, ATCC 7644, and CDBB-B-1426) cocktails’ survival under the effects of pH, protein, and essential oil concentration

dc.creatorLastra-Vargas L., Lopez-Malo A., Palou E.
dc.date2020-12-11T06:46:59Z
dc.date2020-12-11T06:46:59Z
dc.date2020
dc.date.accessioned2023-07-21T20:22:40Z
dc.date.available2023-07-21T20:22:40Z
dc.identifier2-s2.0-85087496582
dc.identifierhttp://repositorio.udlap.mx/xmlui/handle/123456789/13794
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7745917
dc.descriptionhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85087496582&doi=10.1111%2fjfpp.14718&partnerID=40&md5=12571b652220319e9ed758bca2316b7f
dc.sourceJournal of Food Processing and Preservation
dc.titleModeling Salmonella (S. Typhimurium ATCC14028, ATCC 13311, S. Typhi ATCC 19430, and S. enterica) and Listeria (L. monocytogenes Scott A, ATCC 7644, and CDBB-B-1426) cocktails’ survival under the effects of pH, protein, and essential oil concentration
dc.typeArticle


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