The Complex Effect of Food Matrix Fat Content on Thermal Inactivation of Listeria monocytogenes: Case Study in Emulsion and Gelled Emulsion Model Systems
Verheyen, Davy | Govaert, Marlies | Seow, Ti | Ruvina, Jonela | Mukherjee, Vivek | Baka, Maria | Skåra, Torstein | Van Impe, Jan F.M.
publishedVersion
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Язык
Английский
Формат
application/pdf
ISSN
1664-302X
Тип
Journal Article; Journal Part; Journal Article; Journal Part
Источник
0, 10, Frontiers in Microbiology
2024-11-28
2026-02-03
Dublin Core
Поставщик данных
Эту запись предоставил Norwegian Food Research Institute
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