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Elsevier

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Validation of a model for predicting the combined effect of three environmental factors on both exponential and lag phases of bacterial growth: temperature, salt concentration and pH

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Effect of temperature, water activity, pH and some antimicrobials on the growth of Penicillium olsonii isolated from the surface of Spanish fermented meat sausage

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

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Modelling combined effects of temperature and pH on the heat resistance of spores ofBacillus cereus

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Food Microbiology, Vol. 15, Iss. 6, 1998-12 ,pp. : 625-630

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