Effect of pH, Water Activity and two Contamination Levels on the Probability of Growth of Listeria monocytogenes during the Early Stages of Cheesemaking

Schvartzman Echenique, Maria Sol; Belessi, C; Butler, F; Skandamis, P; Jordan, K

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Effect of pH, Water Activity and two Contamination Levels on the Probability of Growth of Listeria monocytogenes during the Early Stages of Cheesemaking

Schvartzman Echenique, Maria Sol; Belessi, C; Butler, F et al.

2008 • Food Micro 2008

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https://hdl.handle.net/2268/176544

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Disciplines :

Food science

Author, co-author :

Schvartzman Echenique, Maria Sol ; Université de Liège - ULiège > Département des sciences de la vie > Génomique fonctionnelle et imagerie moléculaire végétale

Belessi, C

Butler, F

Skandamis, P

Jordan, K

Language :

English

Title :

Effect of pH, Water Activity and two Contamination Levels on the Probability of Growth of Listeria monocytogenes during the Early Stages of Cheesemaking

Publication date :

September 2008

Event name :

Food Micro 2008

Event place :

Aberdeen, United Kingdom

Event date :

1-5 Sept 2008

Available on ORBi :

since 14 January 2015

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