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  1. 1
    J Sofos, Natural Food Antimicrobial Systems, 2000,

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    M.H.Silla Santos, J.Torres Zarzo, Evaluation of citric acid and GDL in the recovery at different pH levels of Clostridium sporogenes PA 3679 spores subjected to HTST treatment conditions, International Journal of Food Microbiology, 1996, 29, 2-3, 241

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  3. 3
    J.N. Sofos, M.D. Pierson, J.C. Blocher, F.F. Busta, Mode of action of sorbic acid on bacterial cells and spores, International Journal of Food Microbiology, 1986, 3, 1, 1

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  4. 4
    J.C. Blocher, F.F. Busta, Multiple modes of inhibition of spore germination and outgrowth by reduced pH and sorbate, Journal of Applied Bacteriology, 1985, 59, 5
  5. 5
    J. J. LICCIARDELLO, E. M. RAVESI, B. E. TUHKUNEN, L. D. RACICOT, Effect of Some Potentially Synergistic Treatments in Combination with 100 Krad Irradiation on the Iced Shelf Life of Cod Fillets, Journal of Food Science, 1984, 49, 5