Acid adaption affects the viability of Salmonella typhimurium during the lactic fermentation of skim milk and product storage.

Shen, H. W.H. W.ShenYu, R. C.R. C.YuChou, C. C.C. C.Chou2011-02-152018-06-292011-02-152018-06-292007http://ntur.lib.ntu.edu.tw//handle/246246/227538en-USAcid adaption affects the viability of Salmonella typhimurium during the lactic fermentation of skim milk and product storage.journal article