Evaluation of the effects of fermentation of buffalo curd and acidity on survival kinetics of Listeria monocytogenes

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dc.contributor.authorJayamanne, V.S.
dc.contributor.authorSamarajeewa, U.
dc.date.accessioned2018-12-27T10:03:43Z
dc.date.available2018-12-27T10:03:43Z
dc.date.issued2010
dc.identifier.citationTropical Agricultural Research and Extension,13(4):p.94-98
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/24025
dc.publisherFaculty of Agriculture, University of Ruhuna:Kamburupitiya
dc.subjectListeria monocytogenes
dc.subjectBuffalo curd
dc.subjectFermentation
dc.subjectInactivation
dc.subjectAcidity
dc.titleEvaluation of the effects of fermentation of buffalo curd and acidity on survival kinetics of Listeria monocytogenes

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