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 |
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