Growth potential of Listeria monocytogenes in probiotic cottage cheese formulations with reduced sodium content

Food Research International

Volumn 81, Issue , 2016, Pages 180-187

  Jesus, Ana Laura T ^a   Fernandes, Meg S ^a   Kamimura, Bruna A ^a   Prado Silva, Leonardo ^a   Silva, Ramon ^b   Esmerino, Erick A ^a   Cruz, Adriano G ^b   Sant'Ana, Anderson S ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b Phytotech Department   (Brazil)

Author keywords

Cottage cheese; Foodborne pathogens; Microbiological safety; Reformulation; Salt reduction; Shelf life

Indexed keywords

DISEASES; FOOD STORAGE; PATHOGENS; STORAGE (MATERIALS);

COTTAGE CHEESE; FOOD-BORNE PATHOGENS; MICROBIOLOGICAL SAFETY; REFORMULATION; SHELF LIFE;

LISTERIA;

EID: 84961335588     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.12.030     Document Type: Article

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