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By Praphailong W.   Fleet G.H.  

Food Microbiology, Vol. 14, Iss. 5, 1997-10 ,pp. : 459-468

Academic Press

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Synergistic effect of Sodium Chloride, temperature and pH on growth of a cocktail of spoilage yeasts: a research note

By Betts G.D.   Linton P.   Betteridge R.J.  

Food Microbiology, Vol. 17, Iss. 1, 2000-02 ,pp. : 47-52

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A predictive model of growth from spores of non-proteolytic Clostridium botulinum in the presence of different CO 2 concentrations as influenced by chill temperature, pH and NaCl

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Food Microbiology, Vol. 18, Iss. 4, 2001-08 ,pp. : 453-461

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Effects of NaCl, ionic strength and pH on the foaming and gelation of pigeon pea (Cajanus cajan) protein concentrates

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Iron-catalyzed lipid oxidation in emulsion as affected by surfactant, pH and NaCl

By Mei L.   McClements D.J.   Wu J.   Decker E.A.  

Food Chemistry, Vol. 61, Iss. 3, 1998-03 ,pp. : 307-312

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