Temperature and pH influence the susceptibility of Salmonella Typhimurium to nisin combined with EDTA

  1. Prudêncio, C.V.
  2. Mantovani, H.C.
  3. Cecon, P.R.
  4. Prieto, M.
  5. Vanetti, M.C.D.
Journal:
Food Control

ISSN: 0956-7135

Year of publication: 2016

Volume: 61

Pages: 248-253

Type: Article

DOI: 10.1016/J.FOODCONT.2015.09.042 GOOGLE SCHOLAR
Data source: Scopus