Similar Items: Heat inactivation and survival of Listeria monocytogenes during polony production and shelf life
- Utilisation of pork rind and soya protein in the production of polony
- Survival and proliferation of Listeria monocytogenes in a South African ready-to-eat food factory
- The prevalence of sanitizer resistant listeria monocytogenes in South African food processing environments
- Detection and molecular subtyping of Listeria Monocytogenes isolated from a South African avocado processing facility
- Effect of irrigation intervals and processing on the survival of Listeria monocytogenes on spray irrigated broccoli
- LncRNA discovery in the Listeria monocytogenes infection model
Author: Buys, E.M. (Elna Maria)
- Acid adaptation of Escherichia coli O157:H7 in fermented goat milk
- Heat inactivation and survival of Listeria monocytogenes during polony production and shelf life
- Viability and functionality of Lacticaseibacillus rhamnosus and Bifidobacterium spp. in yoghurt
- Investigating the microbiological profile of motoho, a fermented sorghum beverage
- Application of predictive food microbiology to reduce food waste
- Growth of E. coli in reduced salt cheddar cheese