Literature DB >> 11307876

"The boundary for growth of Zygosaccharomyces bailii in acidified products described by models for time to growth and probability of growth," a comment on: J. Food Prot. 63(2):222-230 (2000).

D R Sortwell.   

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Year:  2001        PMID： 11307876     DOI： 10.4315/0362-028x-64.4.439

Source DB:  PubMed          Journal:  J Food Prot        ISSN： 0362-028X            Impact factor:   2.077


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  1 in total

1.  Salt, alone or in combination with sucrose, can improve the survival of Escherichia coli O157 (SERL 2) in model acidic sauces.

Authors:  B Chapman; N Jensen; T Ross; M Cole
Journal:  Appl Environ Microbiol       Date:  2006-08       Impact factor: 4.792
  1 in total

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