Effects of temperature, pH, glucose, and citric acid on the inactivation of Salmonella typhimurium in reduced calorie mayonnaise

Journal of Food Protection

Volumn 60, Issue 12, 1997, Pages 1497-1501

  Membré, Jeanne Marie ^a   Majchrzak, Virginie ^b   Jolly, Isabelle ^b  

^a CEMAGREF   (France)

^b INSTITUT PASTEUR DE LILLE   (France)

Author keywords

Microbial inactivation; Modeling; Salmonella

Indexed keywords

EID: 0031445691     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-60.12.1497     Document Type: Article

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