How NaCl and water content determine water activity during ripening of Gouda cheese, and the predicted effect on inhibition of Listeria monocytogenes

E. Wemmenhove, M.H.J. Wells-Bennik*, A. Stara, A.C.M. van Hooijdonk, M.H. Zwietering

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

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