Modeling the inhibition of Listeria monocytogenes by lactic acid bacteria during r...
| Full text | |
| Author(s): |
Gonzales-Barron, Ursula
[1]
;
Campagnollo, Fernanda B.
[2]
;
Schaffner, Donald W.
[3]
;
Sant'Ana, Anderson S.
[2]
;
Cadavez, Vasco A. P.
[1, 4]
Total Authors: 5
|
| Affiliation: | [1] Polytech Inst Braganca, Sch Agr, CIMO Mt Res Ctr, Braganca - Portugal
[2] Univ Estadual Campinas, Fac Food Engn, Dept Food Sci, Campinas, SP - Brazil
[3] Rutgers State Univ, Sch Environm & Biol Sci, Dept Food Sci, New Brunswick, NJ - USA
[4] Schaffner, Donald W., Rutgers State Univ, Sch Environm \& Biol Sci, Dept Food Sci, New Brunswick, NJ USA.Gonzales-Barron, Ursula, Polytech Inst Braganca, Sch Agr, CIMO Mt Res Ctr, Braganca - Portugal
Total Affiliations: 4
|
| Document type: | Journal article |
| Source: | FOOD MICROBIOLOGY; v. 91, OCT 2020. |
| Web of Science Citations: | 0 |
| Abstract | |
| FAPESP's process: | 16/09346-5 - Modeling the inhibition of Listeria monocytogenes by lactic acid bacteria during ripening of Brazilian artisanal cheeses and the impacts of microbial interaction on cheese safety |
| Grantee: | Fernanda Bovo Campagnollo |
| Support type: | Scholarships abroad - Research Internship - Post-doctor |
| FAPESP's process: | 14/14891-7 - Modelling the inhibition of Listeria monocytogenes by lactic acid bacteria (LAB) in traditional Minas cheeses |
| Grantee: | Fernanda Bovo Campagnollo |
| Support type: | Scholarships in Brazil - Post-Doctorate |