Jump to Main Content
Effective control of Listeria innocua by combination of nisin, pH and low temperature in liquid cheese whey
- Gallo, L.I., Pilosof, A.M.R., Jagus, R.J.
- Food control 2007 v.18 no.9 pp. 1086-1092
- cheese industry, cheese whey, nisin, pH, temperature, food contamination, Listeria innocua, food pathogens, bacterial contamination, predictive microbiology, nonlinear models, logit analysis, microbial growth, synergism, plate count, antibacterial properties