Temperature and pH influence the susceptibility of Salmonella Typhimurium to nisin combined with EDTA

Food Control

Volumn 61, Issue , 2016, Pages 248-253

  Prudêncio, Cláudia Vieira ^a   Mantovani, Hilário Cuquetto ^a   Cecon, Paulo Roberto ^a   Prieto, Miguel ^b   Vanetti, Maria Cristina Dantas ^a  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^b UNIVERSITY OF LEÓN   (Spain)

Author keywords

Bacteriocins; Biocontrol; Environmental conditions; Gram negative bacteria

Indexed keywords

EID: 84944930025     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2015.09.042     Document Type: Article

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