dc.contributor.author |
Lastra-Vargas L., Lopez-Malo A., Palou E. |
|
dc.date.accessioned |
2020-12-11T06:46:59Z |
|
dc.date.available |
2020-12-11T06:46:59Z |
|
dc.date.issued |
2020 |
|
dc.identifier.issn |
2-s2.0-85087496582 |
|
dc.identifier.uri |
http://repositorio.udlap.mx/xmlui/handle/123456789/13794 |
|
dc.description.abstract |
https://www.scopus.com/inward/record.uri?eid=2-s2.0-85087496582&doi=10.1111%2fjfpp.14718&partnerID=40&md5=12571b652220319e9ed758bca2316b7f |
|
dc.source |
Journal of Food Processing and Preservation |
|
dc.title |
Modeling Salmonella (S. Typhimurium ATCC14028, ATCC 13311, S. Typhi ATCC 19430, and S. enterica) and Listeria (L. monocytogenes Scott A, ATCC 7644, and CDBB-B-1426) cocktails’ survival under the effects of pH, protein, and essential oil concentration |
|
dc.type |
Article |
|