Minimum inhibitory concentration (MIC) of sodium lactate and sodium chloride for spoilage micro-organisms and pathogens at different pH values and temperatures

Authors :: Houtsma, P.C.
de Wit, J.C.
Rombouts, F.M.
Source :: Journal of Food Protection, 59, 1300-1304, Journal of Food Protection 59 (1996)
Publication Year :: 1996

Subjects :: lactate
Minimum inhibitory concentration
Levensmiddelenchemie en -microbiologie
NaCI
pH
water activity
Food Chemistry and Microbiology
temperature
microorganisms
VLAG

Language :: English
ISSN :: 0362028X
Database :: OpenAIRE
Journal :: Journal of Food Protection, 59, 1300-1304, Journal of Food Protection 59 (1996)
Accession number :: edsair.dedup.wf.001..17b2d85d8d898675ffdfa7cbfed538fc

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