Minimum inhibitory concentration (MIC) of sodium lactate for pathogens and spoilage organisms occurring in meat products.

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

Research output: Contribution to journal › Article › Academic › peer-review

Original language	English
Pages (from-to)	247-257
Journal	International Journal of Food Microbiology
Volume	20
DOIs	https://doi.org/10.1016/0168-1605(93)90169-h
Publication status	Published - 1993

Keywords

@article{c847fa8cd2eb430bbdd7aa091eecac5f,

title = "Minimum inhibitory concentration (MIC) of sodium lactate for pathogens and spoilage organisms occurring in meat products.",

keywords = "Meat product, MIC value, Pathogen, Sodium lactate, Spoilage organism, Water activity",

author = "P.C. Houtsma and {de Wit}, J.C. and F.M. Rombouts",

year = "1993",

doi = "10.1016/0168-1605(93)90169-h",

language = "English",

volume = "20",

pages = "247--257",

journal = "International Journal of Food Microbiology",

issn = "0168-1605",

publisher = "Elsevier",

}

TY - JOUR

T1 - Minimum inhibitory concentration (MIC) of sodium lactate for pathogens and spoilage organisms occurring in meat products.

AU - Houtsma, P.C.

AU - de Wit, J.C.

AU - Rombouts, F.M.

PY - 1993

Y1 - 1993

KW - Meat product

KW - MIC value

KW - Pathogen

KW - Sodium lactate

KW - Spoilage organism

KW - Water activity

U2 - 10.1016/0168-1605(93)90169-h

DO - 10.1016/0168-1605(93)90169-h

M3 - Article

SN - 0168-1605

VL - 20

SP - 247

EP - 257

JO - International Journal of Food Microbiology

JF - International Journal of Food Microbiology

ER -