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Evaluation of the effects of fermentation of buffalo curd and acidity on survival kinetics of Listeria monocytogenes Cover

Evaluation of the effects of fermentation of buffalo curd and acidity on survival kinetics of Listeria monocytogenes

Tropical Agricultural Research and Extension
Volume 13 (2010): Issue 4
By:  and    
Open Access
|Aug 2011
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DOI: https://doi.org/10.4038/tare.v13i4.3292 | Journal eISSN: 1391-3646
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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:
Listeria monocytogenes,
Buffalo curd,
Fermentation,
Inactivation,
Acidity

© 2011 VS Jayamanne, U Samarajeewa, published by Faculty of Agriculture, University of Ruhuna
This work is licensed under the Creative Commons License.

Volume 13 (2010): Issue 4
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