Modelling the growth of Staphylococcus aureus on cooked broccoli under isothermal conditions
Author:
Publisher
Springer Science and Business Media LLC
Subject
Microbiology,Computer Networks and Communications,Hardware and Architecture,Software
Link
https://link.springer.com/content/pdf/10.1007/s42770-021-00482-7.pdf
Reference36 articles.
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3. Gomez-Lobato ME, Mansilla SA, Civello PM, Martinez GA (2014) Expression of Stay-Green encoding gene (BoSGR) during postharvest senescence of broccoli. Postharvest Biol Tec 95:88–94. https://doi.org/10.1016/j.postharvbio.2014.04.010
4. Peng J, Tang JM, Barrett DM, Sablani SS, Anderson N, Powers JR (2017) Thermal pasteurization of ready-to-eat foods and vegetables: critical factors for process design and effects on quality. Crit Rev Food Sci 57(14):2970–2995. https://doi.org/10.1080/10408398.2015.1082126
5. Garayoa R, Abundancia C, Diez-Leturia M, Vitas AI (2017) Essential tools for food safety surveillance in catering services: on-site inspections and control of high risk cross-contamination surfaces. Food Control 75:48–54. https://doi.org/10.1016/j.foodcont.2016.12.032
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