Evaluation of the effects of fermentation of buffalo curd and acidity on survival kinetics of Listeria monocytogenes
By: VS Jayamanne and U Samarajeewa
Open Access
|Aug 2011Authors
VS Jayamanne
Dept of Food Science & Technology, Faculty of Agriculture, University of Ruhuna, Kamburupitiya
U Samarajeewa
Dept of Food Science & Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya
DOI: https://doi.org/10.4038/tare.v13i4.3292 | Journal eISSN: 1391-3646
Language: English
Page range: 94 - 98
Published on: Aug 16, 2011
Published by: Faculty of Agriculture, University of Ruhuna
In partnership with: Paradigm Publishing Services
Keywords:
© 2011 VS Jayamanne, U Samarajeewa, published by Faculty of Agriculture, University of Ruhuna
This work is licensed under the Creative Commons License.