Effect of dissolved carbon dioxide and temperature on the growth of Lactobacillus sake in modified atmospheres

International Journal of Food Microbiology - Tập 41 - Trang 231-238 - 1998
F Devlieghere1, J Debevere1, J Van Impe2
1University of Gent, Department of Food Technology and Nutrition, Laboratory of Food Microbiology and Preservation, Coupure Links, 653, 9000 Gent, Belgium
2Katholieke Universiteit Leuven, Department of Food and Microbial Technology, K. Mercierlaan 92, B-3001 Leuven, Belgium

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International Journal of Food Microbiology

Tập 41

231-238

Thông tin tác giả