M: FOOD MICROBIOLOGY AND SAFETY
Effect of Immobilization and Salt Concentration on the Growth Dynamics of Escherichia coli K12 and Salmonella Typhimurium
Version of Record online: 6 MAR 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 4, pages M567–M574, April 2013
How to Cite
Boons, K., Van Derlinden, E., Mertens, L., Peeters, V. and Van Impe, J. F. (2013), Effect of Immobilization and Salt Concentration on the Growth Dynamics of Escherichia coli K12 and Salmonella Typhimurium. Journal of Food Science, 78: M567–M574. doi: 10.1111/1750-3841.12067
- Issue online: 5 APR 2013
- Version of Record online: 6 MAR 2013
- Manuscript Accepted: 6 JAN 2013
- Manuscript Received: 16 AUG 2012
- Center of Excellence OPTEC-Optimization in Engineering. Grant Number: PFV/10/002
- Research Council of the KU Leuven, Knowledge Platform. Grant Number: KP/09/005
- Belgian Program on Interuniversity Poles of Attraction
- Belgian Chemistry and Life Sciences Federation Essenscia
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