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

Shen, H.-W.H.-W.ShenROCH-CHUI YUChou, C.-C.C.-C.Chou2018-09-102018-09-102007http://www.scopus.com/inward/record.url?eid=2-s2.0-33847142293&partnerID=MN8TOARShttp://scholars.lib.ntu.edu.tw/handle/123456789/333130258347 bytesapplication/pdfAcid adaptation affects the viability of Salmonella typhimurium during the lactic fermentation of skim milk and product storagejournal article10.1016/j.ijfoodmicro.2006.09.033