Surface conditioning of stainless steel coupons with skim milk solutions at different pH values and its effect on bacterial adherence

Food Control

Volumn 21, Issue 12 SUPPL., 2010, Pages 1769-1773

  Dat, Nguyen Manh ^a   Hamanaka, Daisuke ^b   Tanaka, Fumihiko ^b   Uchino, Toshitaka ^b  

^a Food Industries Research Institute   (Viet Nam)

^b KYUSHU UNIVERSITY   (Japan)

Author keywords

Bacterial adherence; Fluorescence microscopy; Milk; pH; Surface conditioning

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS PARACASEI; LACTOBACILLUS PARACASEI SUBSP. PARACASEI;

EID: 79955709171     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2010.06.012     Document Type: Article

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