Minimum inhibitory concentration (MIC) of sodium lactate and sodium chloride for spoilage micro-organisms and pathogens at different pH values and temperatures.

P.C. Houtsma, J.C. de Wit, F.M. Rombouts

Research output: Contribution to journalArticleAcademicpeer-review

29 Citations (Scopus)
Original languageEnglish
Pages (from-to)1300-1304
JournalJournal of Food Protection
Volume59
Publication statusPublished - 1996

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