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Effective control of Listeria innocua by combination of nisin, pH and low temperature in liquid cheese whey

Author:
Gallo, L.I., Pilosof, A.M.R., Jagus, R.J.
Source:
Food control 2007 v.18 no.9 pp. 1086-1092
ISSN:
0956-7135
Subject:
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
Agid:
2887258