Combined Effects of pH, Nisin, and Temperature on Growth and Survival of Psychrotrophic Bacillus cereus

By Jaquette C. B.   Beuchat L. R.  

Journal of Food Protection, Vol. 61, Iss. 5, 1998-05 ,pp. : 563-570

International Association for Food Protection

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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

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Use of Double-Gradient Plates To Study Combined Effects of Salt, pH, Monolaurin, and Temperature on Listeria monocytogenes

By Bal'a M. Farid A.   Marshall Douglas L.  

Journal of Food Protection, Vol. 59, Iss. 6, 1996-06 ,pp. : 601-607

International Association for Food Protection

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Combined Effects of Temperature, Water Activity, and pH on Alicyclobacillus acidoterrestris Spores

By Sinigaglia Milena   Corbo Maria Rosaria   Altieri Clelia   Campaniello Daniela   D'Amato Daniela   Bevilacqua Antonio  

Journal of Food Protection, Vol. 66, Iss. 12, 2003-12 ,pp. : 2216-2221

International Association for Food Protection

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Combined Effects of pH and Temperature on Listeriolysin O Production by Listeria monocytogenes SLCC 5764

By Schilling Lisa S.   Martin Scott E.  

Journal of Food Protection, Vol. 59, Iss. 10, 1996-10 ,pp. : 1076-1078

International Association for Food Protection

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