The Complex Effect of Food Matrix Fat Content on Thermal Inactivation of Listeria monocytogenes: Case Study in Emulsion and Gelled Emulsion Model Systems

dc.contributor.author	Verheyen, Davy
dc.contributor.author	Govaert, Marlies
dc.contributor.author	Seow, Ti
dc.contributor.author	Ruvina, Jonela
dc.contributor.author	Mukherjee, Vivek
dc.contributor.author	Baka, Maria
dc.contributor.author	Skåra, Torstein
dc.contributor.author	Van Impe, Jan F.M.
dc.date.accessioned	2020-10-08T11:10:26Z
dc.date.available	2020-10-08T11:10:26Z
dc.date.created	2020-07-27T11:51:03Z
dc.date.issued	2020
dc.identifier.citation	Frontiers in Microbiology. 2020, 10 .
dc.identifier.issn	1664-302X
dc.identifier.uri	https://hdl.handle.net/11250/2681762
dc.language.iso	eng
dc.title	The Complex Effect of Food Matrix Fat Content on Thermal Inactivation of Listeria monocytogenes: Case Study in Emulsion and Gelled Emulsion Model Systems
dc.type	Peer reviewed
dc.type	Journal article
dc.description.version	publishedVersion
dc.source.pagenumber	0
dc.source.volume	10
dc.source.journal	Frontiers in Microbiology
dc.identifier.doi	10.3389/fmicb.2019.03149
dc.identifier.cristin	1820591
cristin.ispublished	true
cristin.fulltext	original
cristin.qualitycode	2