Temperature and pH influence the susceptibility of Salmonella Typhimurium to nisin combined with EDTA

Cláudia Vieira Prudêncio, Hilário Cuquetto Mantovani, Paulo Roberto Cecon, Miguel Prieto, Maria Cristina Dantas Vanetti
  • Food Control, March 2016, Elsevier
  • DOI: 10.1016/j.foodcont.2015.09.042
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The following have contributed to this page: Professor Hilario C Mantovani