Modelling survival of Salmonella Enteritidis during storage of yoghurt at different temperatures

FERNANDO PEREZ RODRIGUEZ2026-01-292026-01-29201810.1016/j.ijfoodmicro.2018.02.0172-s2.0-85042653804https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/28932Food ScienceMicrobiologyFood ScienceMicrobiologyModelling survival of Salmonella Enteritidis during storage of yoghurt at different temperaturesresearch article