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Please use this identifier to cite or link to this item: https://doi.org/10.1111/j.1745-4565.2012.00382.x
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dc.titleChanges in acid and heat resistance of salmonella newport and salmonella saintpaul stored in mango and pineapple juices
dc.contributor.authorYang, Y.
dc.contributor.authorTeo, J.H.
dc.contributor.authorBang, W.-S.
dc.contributor.authorYuk, H.-G.
dc.date.accessioned2014-10-16T08:22:11Z
dc.date.available2014-10-16T08:22:11Z
dc.date.issued2012-08
dc.identifier.citationYang, Y., Teo, J.H., Bang, W.-S., Yuk, H.-G. (2012-08). Changes in acid and heat resistance of salmonella newport and salmonella saintpaul stored in mango and pineapple juices. Journal of Food Safety 32 (3) : 311-317. ScholarBank@NUS Repository. https://doi.org/10.1111/j.1745-4565.2012.00382.x
dc.identifier.issn01496085
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/93256
dc.description.abstractThe aim of this study was to investigate survival of Salmonella Newport and Salmonella Saintpaul in simulated gastric fluid (SGF) at pH 1.9 or at 56C after storage in mango or pineapple juice at 4 or 24C for 24h. In SGF, only Salmonella Saintpaul adapted to mango juice at 4C significantly (P
dc.description.urihttp://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1111/j.1745-4565.2012.00382.x
dc.sourceScopus
dc.typeArticle
dc.contributor.departmentCHEMISTRY
dc.description.doi10.1111/j.1745-4565.2012.00382.x
dc.description.sourcetitleJournal of Food Safety
dc.description.volume32
dc.description.issue3
dc.description.page311-317
dc.description.codenJFSAD
dc.identifier.isiut000307598200007
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