Effect of pH on the effectiveness of whey protein/glycerol edible filmscontaining potassium sorbate to control non-O157 shiga toxin-producing Escherichia coli in ready-to-eat foods

Food Control

Volumn 37, Issue 1, 2014, Pages 298-304

  Pérez, Leonardo M ^a   Soazo, Marina del V ^a,c   Balagué, Claudia E ^b   Rubiolo, Amelia C ^c   Verdini, Roxana A ^a  

^a Universidad Nacional de Rosario   (Argentina)

^b UNIVERSIDAD NACIONAL DE ROSARIO   (Argentina)

^c UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Antimicrobial properties; Film microstructure; Non O157 Escherichia coli; Potassium sorbate; Transparency; Whey protein edible films

Indexed keywords

EID: 84885445471     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2013.09.018     Document Type: Article

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