Use of a temperature function integration technique to assess the hygienic adequacy of a beef carcass cooling process-Reference-Cited by-同舟云学术

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Use of a temperature function integration technique to assess the hygienic adequacy of a beef carcass cooling process

Published:1991-06 Issue:2 Volume:8 Page:83-94
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Gill C.O.,Harrison J.C.L.,Phillips D.M.

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference22 articles.

1. Current issues affecting meat chilling and distribution;Bailey,1986

2. The chilling of beef carcasses;Bailey;Inst. Refrig. Trans.,1976

3. Intrinsic bacteria in meat;Gill;J. Appl. Bacteriol.,1979

4. Temperature function integration for hygienic evaluation of food processing procedures;Gill;Food Technol. Australia,1986

Cited by 42 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

1. Survival of Pseudomonas fluorescens on beef carcass surfaces in a commercial abattoir;Meat Science;2010-07

2. Changes in the proteome of Escherichia coli during growth at 15 °C after incubation at 2, 6 or 8 °C for 4 days;International Journal of Food Microbiology;2008-06

3. Predictive microbiology: past, present and future;Modelling Microorganisms in Food;2007

4. Establishment of Critical Hygiene Indices for Meat Cooling Processes Evaluated by a Temperature Function Integration Method;Journal of Food Protection;2006-09-01

5. Microbiological condition of horse meat prepared at a North American packing plant, and control of the temperatures of product air freighted to Europe;Meat Science;2005-03

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