Model for the combined effects of temperature, pH and sodium lactate on the growth rates of Listeria innocua in broth and Bologna-type sausage.

P.C. Houtsma, M.L. Kant-Muermans, F.M. Rombouts, M.H. Zwietering

Research output: Chapter in Book/Report/Conference proceedingAbstract

Original languageEnglish
Title of host publicationAbstract 2nd Int. Conf. on Predictive microbiology. Univ. of Tasmania, Hobart, Australia (1996) S6.2: 33
Publication statusPublished - 1996

Cite this

Houtsma, P. C., Kant-Muermans, M. L., Rombouts, F. M., & Zwietering, M. H. (1996). Model for the combined effects of temperature, pH and sodium lactate on the growth rates of Listeria innocua in broth and Bologna-type sausage. In Abstract 2nd Int. Conf. on Predictive microbiology. Univ. of Tasmania, Hobart, Australia (1996) S6.2: 33