Survival of Listeria innocua in apple juice as affected by vanillin or potassium sorbate
Survival of stationary phase Listeria innocua (as surrogate microorganism for L. monocytogenes) inoculated in apple juice (pH 3.3 or 3.8) supplemented with vanillin (1,500 ppm or 3,000 ppm) or potassium sorbate (500 ppm or 1,000 ppm) and stored at room temperature was studied. L. innocua survived in...
Guardado en:
| Autores principales: | Corte, F.V., De Fabrizio, S.V., Salvatori, D.M., Alzamora, S.M. |
|---|---|
| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_01496085_v24_n1_p1_Corte |
| Aporte de: |
Ejemplares similares
-
Survival of Listeria innocua in apple juice as affected by vanillin or potassium sorbate
por: Alzamora, Stella Maris
Publicado: (2004) -
Survival of Listeria innocua in thermally processed orange juice as affected by vanillin addition
por: Char, C., et al. -
Survival of Listeria innocua in thermally processed orange juice as affected by vanillin addition
por: Char, Cielo Dolores, et al.
Publicado: (2009) -
Mild thermal process combined with vanillin plus citral to help shorten the inactivation time for Listeria innocua in orange juice
por: Char, Cielo Dolores, et al.
Publicado: (2010) -
Mild thermal process combined with vanillin plus citral to help shorten the inactivation time for Listeria innocua in orange juice
por: Char, C.D., et al.