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Alteration of the phospho- or neutral lipid content and fatty acid composition in Listeria monocytogenes due to acid adaptation mechanisms for hydrochloric, acetic and lactic acids at pH 5.5 or benzoic acid at neutral pH.
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- Antonie van Leeuwenhoek, 2010, v. 98, n. 3, p. 307, doi. 10.1007/s10482-010-9439-z
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- Article
'Memorized' modifications on Listeria monocytogenes' membrane lipids and fatty acid profile after its survival on soft white feta-type cheese.
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- Annals of Microbiology, 2016, v. 66, n. 3, p. 1099, doi. 10.1007/s13213-016-1195-5
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- Publication type:
- Article
Effect of cold adaptation on the survival of Listeria monocytogenes in ice-cream formulations during long-term frozen storage.
- Published in:
- Annals of Microbiology, 2011, v. 61, n. 4, p. 931, doi. 10.1007/s13213-011-0216-7
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- Article