Related content

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

Access to resources Recommend Favorite

Heat Resistance and Fatty Acid Composition of Listeria monocytogenes: Effect of pH, Acidulant, and Growth Temperature

By Juneja Vijay K.   Foglia Thomas A.   Marmer Benne S.  

Journal of Food Protection, Vol. 61, Iss. 6, 1998-06 ,pp. : 683-687

International Association for Food Protection

Access to resources Recommend Favorite

Effect of Mayonnaise pH and Storage Temperature on the Behavior of Listeria monocytogenes in Ham Salad and Potato Salad

By Hwang Cheng-An  

Journal of Food Protection, Vol. 68, Iss. 8, 2005-08 ,pp. : 1628-1634

International Association for Food Protection

Access to resources Recommend Favorite

Effects of High Pressure, Subzero Temperature, and pH on Survival of Listeria monocytogenes in Buffer and Smoked Salmon

By Ritz M.   Jugiau F.   Federighi M.   Chapleau N.   de Lamballerie M.  

Journal of Food Protection, Vol. 71, Iss. 8, 2008-08 ,pp. : 1612-1618

International Association for Food Protection

Access to resources Recommend Favorite

A Predictive Model to Determine the Effects of pH, Milkfat, and Temperature on Thermal Inactivation of Listeria monocytogenes

By Chhabra A. T.   Carter W. H.   Linton R. H.   Cousin M. A.  

Journal of Food Protection, Vol. 62, Iss. 10, 1999-10 ,pp. : 1143-1149

International Association for Food Protection

Access to resources Recommend Favorite