Related content

Acid and NaCl Limits to Growth of Listeria monocytogenes and Influence of Sequence of Inimical Acid and NaCl Levels on Inactivation Kinetics

By Shabala Lana   Lee Shih Hui   Cannesson Pauline   Ross Tom  

Journal of Food Protection, Vol. 71, Iss. 6, 2008-06 ,pp. : 1169-1177

International Association for Food Protection

Access to resources Recommend Favorite

Influence of NaCl Content and Cooling Rate on Outgrowth of Clostridium perfringens Spores in Cooked Ham and Beef

By Zaika Laura L.  

Journal of Food Protection, Vol. 66, Iss. 9, 2003-09 ,pp. : 1599-1603

International Association for Food Protection

Access to resources Recommend Favorite

Supplementation of NaCl to Starter Culture of the Soy Yeast Zygosaccharomyces rouxii

By Kobayashi M.   Hayashi S.  

Journal of Fermentation and Bioengineering, Vol. 85, Iss. 6, 1998-01 ,pp. : 642-644

Elsevier

Access to resources Recommend Favorite

Effect of Temperature, pH, and NaCl on the Inactivation Kinetics of Murine Norovirus

By Seo Kyeongjin   Lee Jung Eun   Lim Mi Young   Ko Gwangpyo  

Journal of Food Protection, Vol. 75, Iss. 3, 2012-03 ,pp. : 533-540

International Association for Food Protection

Access to resources Recommend Favorite

Effect of NaCl Treatments on Tyramine Biosynthesis of Enterococcusfaecalis

By  

Journal of Food Protection, Vol. 78, Iss. 5, 2015-01 ,pp. : 940-945

International Association for Food Protection

Access to resources Recommend Favorite