Prediction of Listeria spp. growth as affected by various levels of chemicals, pH, temperature and storage time in a model broth

V Razavilar, C Genigeorgis - International Journal of Food Microbiology, 1998 - Elsevier
The effects of concentration of NaCl (0.5 to 12.5%), methyl paraben (0.0 to 0.2%), sodium
propionate (0.3%), sodium benzoate (0.1%), potassium sorbate (0.3%), pH (> 5.9) …
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Prediction of Listeria spp. growth as affected by various levels of chemicals, pH, temperature and storage time in a model broth

V Razavilar, C Genigeorgis - International journal of food …, 1998 - pubmed.ncbi.nlm.nih.gov
The effects of concentration of NaCl (0.5 to 12.5%), methyl paraben (0.0 to 0.2%), sodium
propionate (0.3%), sodium benzoate (0.1%), potassium sorbate (0.3%), pH (> 5.9) …

[引用][C] Prediction of Listeria spp. growth as affected by various levels of chemicals, pH, temperature and storage time in a model broth

V Razavilar, C Genigeorgis - International Journal of Food …, 1998 - agris.fao.org
Prediction of Listeria spp. growth as affected by various levels of chemicals, pH,
temperature and storage time in a model broth Food and Agriculture Organization of the …

Prediction of Listeria spp. growth as affected by various levels of chemicals, pH, temperature and storage time in a model broth.

V Razavilar, C Genigeorgis - International Journal of Food …, 1998 - europepmc.org
The effects of concentration of NaCl (0.5 to 12.5%), methyl paraben (0.0 to 0.2%), sodium
propionate (0.3%), sodium benzoate (0.1%), potassium sorbate (0.3%), pH (> 5.9) …
[PDF] academia.edu

[PDF][PDF] Prediction of Listeria spp. growth as affected by various levels of chemicals, pH, temperature and storage time in a model broth

V Razavilar, C Genigeorgis - International Journal of Food …, 1998 - academia.edu
The effects of concentration of NaCl (0.5 to 12.5%), methyl paraben (0.0 to 0.2%), sodium
propionate (0.3%), sodium benzoate (0.1%), potassium sorbate (0.3%), pH (. 5.9) …

Prediction of Listeria spp. growth as affected by various levels of chemicals, pH, temperature and storage time in a model broth.

V Razavilar, C Genigeorgis - 1998 - cabidigitallibrary.org
The effects of concentration of NaCl (0.5-12.5%), methyl paraben (0.0-0.2%), sodium
propionate (0.3%), sodium benzoate (0.1%), potassium sorbate (0.3%), pH (> 5.9) …
[PDF] researchgate.net

[PDF][PDF] Prediction of Listeria spp. growth as affected by various levels of chemicals, pH, temperature and storage time in a model broth

V Razavilar, C Genigeorgis - International Journal of Food …, 1998 - researchgate.net
The effects of concentration of NaCl (0.5 to 12.5%), methyl paraben (0.0 to 0.2%), sodium
propionate (0.3%), sodium benzoate (0.1%), potassium sorbate (0.3%), pH (. 5.9) …

Prediction of Listeria spp. growth as affected by various levels of chemicals, pH, temperature and storage time in a model broth

V Razavilar, C Genigeorgis - International Journal of Food …, 1998 - hero.epa.gov
Abstract BIOSIS COPYRIGHT: BIOL ABS. The effects of concentration of NaCl (0.5 to
12.5%), methyl paraben (0.0 to 0.2%), sodium propionate (0.3%), sodium benzoate (0.1%) …

[引用][C] Prediction of Listeria spp. growth as affected by various levels of chemicals, pH, temperature and storage time in a model broth

V RAZAVILAR… - International journal of food …, 1998 - pascal-francis.inist.fr
Prediction of Listeria spp. growth as affected by various levels of chemicals, pH,
temperature and storage time in a model broth CNRS Inist Pascal-Francis CNRS Pascal …