Effect of glucose, pH and lactic acid on Carnobacterium maltaromaticum, Brochothrix thermosphacta and Serratia liquefaciens within a commercial heat-shrunk vacuum-package film

著录项

• 来源
  《Food microbiology》 |2020年第10期|103515.1-103515.6|共6页
• 作者

  Kaniz Mohsina; David A. Ratkowsky; John P. Bowman; Shane Powell; Mandeep Kaur; Mark L. Tamplin;

  展开▼
• 作者单位

  University of Tasmania Hobart Tasmania Australia;

  University of Tasmania Hobart Tasmania Australia;

  University of Tasmania Hobart Tasmania Australia;

  University of Tasmania Hobart Tasmania Australia;

  University of Tasmania Hobart Tasmania Australia;

  University of Tasmania Hobart Tasmania Australia;

  展开▼
• 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
• 原文格式 PDF
• 正文语种 eng
• 中图分类
• 关键词

  Beef spoilage organisms; Growth kinetics; PH; Lactic acid; Undissociated lactic acid;

  机译：牛肉腐败的生物;生长动力学;pH;乳酸;未加强的乳酸;