Author:
Mújica-Paz Hugo,Valdez-Fragoso Aurora,Samson Carole Tonello,Welti-Chanes Jorge,Torres J. Antonio
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science
Reference147 articles.
1. Ahn, J., & Balasubramaniam, V. M. (2007). Effects of inoculum level and pressure pulse on the inactivation of Clostridium sporogenes spores by pressure-assisted thermal processing. Journal of Microbiology and Biotechnology, 17(4), 616–623.
2. Ahn, J., Balasubramaniam, V. M., & Yousef, A. E. (2007). Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing. International Journal of Food Microbiology, 113(3), 321–329.
3. Akhtar, S., Paredes-Sabja, D., Torres, J. A., & Sarker, M. R. (2009). Strategy to inactivate Clostridium perfringens spores in meat products. Food Microbiology, 26, 272–277.
4. Anderson, W. A., McClure, P. J., Baird Parker, A. C., & Cole, M. B. (1996). The application of a log-logistic model to describe the thermal inactivation of Clostridium botulinum 213B at temperatures below 121.1 °C. The Journal of Applied Bacteriology, 80(3), 283–290.
5. Baranyi, J., & Roberts, T. A. (1995). Mathematics of predictive food microbiology. International Journal of Food Microbiology, 26, 199–218.
Cited by
281 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献