(Q92813774)

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Effects of Temperature, pH, Glucose, and Citric Acid on the Inactivation of Salmonella typhimurium in Reduced Calorie Mayonnaise

scientific article published on 01 December 1997

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Europe PubMed Central

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31207752

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:31207752%20AND%20SRC:MED&resulttype=core&format=json

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title

Effects of Temperature, pH, Glucose, and Citric Acid on the Inactivation of Salmonella typhimurium in Reduced Calorie Mayonnaise (English)

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Europe PubMed Central

PubMed publication ID

31207752

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:31207752%20AND%20SRC:MED&resulttype=core&format=json

1 May 2020

1 reference

Salmonella Typhimurium

object named as

Salmonella typhimurium

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Jeanne-Marie Membré

1

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Europe PubMed Central

PubMed publication ID

31207752

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:31207752%20AND%20SRC:MED&resulttype=core&format=json

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1 May 2020

Virginie Majchrzak

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2

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Europe PubMed Central

PubMed publication ID

31207752

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:31207752%20AND%20SRC:MED&resulttype=core&format=json

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1 May 2020

Isabelle Jolly

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3

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PubMed publication ID

31207752

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1 May 2020

publication date

1 December 1997

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31207752

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1 May 2020

published in

Journal of Food Protection

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31207752

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1 May 2020

volume

60

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PubMed publication ID

31207752

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:31207752%20AND%20SRC:MED&resulttype=core&format=json

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1 May 2020

issue

12

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PubMed publication ID

31207752

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1 May 2020

page(s)

1497-1501

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31207752

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1 May 2020

Identifiers

DOI

10.4315/0362-028X-60.12.1497

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Europe PubMed Central

PubMed publication ID

31207752

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:31207752%20AND%20SRC:MED&resulttype=core&format=json

retrieved

1 May 2020

PubMed publication ID

31207752

1 reference

stated in

Europe PubMed Central

PubMed publication ID

31207752

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:31207752%20AND%20SRC:MED&resulttype=core&format=json

(Q92813774)

Effects of Temperature, pH, Glucose, and Citric Acid on the Inactivation of Salmonella typhimurium in Reduced Calorie Mayonnaise

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