Modelling the effect of osmotic adaptation and temperature on the non–thermal inactivation of Salmonella spp. on brioche-type products von Kapetanakou, Anastasia E., Makariti, Ifigeneia P., Nazou, Eleftheria Ν., Manios, Stavros G., Karavasilis, Konstantinos, Skandamis, Panagiotis N.

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