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Effect of pH, water activity and gel micro-structure, including oxygen profiles and rheological characterization, on the growth kinetics of Salmonella Typhimurium.
Theys TE, Geeraerd AH, Verhulst A, Poot K, Van Bree I, Devlieghere F, Moldenaers P, Wilson D, Brocklehurst T, Van Impe JF. Theys TE, et al. Among authors: moldenaers p. Int J Food Microbiol. 2008 Nov 30;128(1):67-77. doi: 10.1016/j.ijfoodmicro.2008.06.031. Epub 2008 Jul 3. Int J Food Microbiol. 2008. PMID: 18834641
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