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Acid adaptation affects the viability of Salmonella typhimurium during the lactic fermentation of skim milk and product storage

✍ Scribed by Hsuan-Wen Shen; Roch-Chui Yu; Cheng-Chun Chou

Book ID: 113645792
Publisher: Elsevier Science
Year: 2007
Tongue: English
Weight: 252 KB
Volume: 114
Category: Article
ISSN: 0168-1605
DOI: 10.1016/j.ijfoodmicro.2006.09.033

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