The effect of pH, sodium chloride, sucrose, sorbate and benzoate on the growth of food spoilage yeasts

By Praphailong W.   Fleet G.H.  

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

Academic Press

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Food spoilage yeasts: effects of pH, NaCl and temperature on growth

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

Food Control, Vol. 10, Iss. 1, 1999-02 ,pp. : 27-33

Elsevier

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The effect of a competitive microflora, pH and temperature on the growth kinetics of Escherichia coliO157:H7

By Duffy G.   Whiting R.C.   Sheridan J.J.  

Food Microbiology, Vol. 16, Iss. 3, 1999-06 ,pp. : 299-307

Academic Press

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Effect of vanillin concentration, pH and incubation temperature on Aspergillus flavus , Aspergillus niger , Aspergillus ochraceus and Aspergillus parasiticus growth

By Lopez-Malo A.   Alzamora S.M.   Argaiz A.  

Food Microbiology, Vol. 14, Iss. 2, 1997-04 ,pp. : 117-124

Academic Press

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Influence of pH and sodium chloride on the high pressure-induced gel formation of a whey protein concentrate

By Van Camp J.   Messens W.   Clement J.   Huyghebaert A.  

Food Chemistry, Vol. 60, Iss. 3, 1997-11 ,pp. : 417-424

Elsevier

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