Effect of polyphosphates on the survival of pre-stressed Salmonella typhimurium cells in frozen chicken meat-Reference-Cited by-同舟云学术

Effect of polyphosphates on the survival of pre-stressed Salmonella typhimurium cells in frozen chicken meat

Published:1985-01 Issue:3 Volume:18 Page:179-191
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Obafemi A.,Davies R.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference16 articles.

1. The ionization behaviour of some poly(meta)phosphates used in food products;Batra;J. Food Sci.,1965

2. Surveillance of food poisoning and Salmonella infections in England and Wales: 1970–1979;Communicable Disease Surveillance Centre, Public Health Laboratory Service;B. Med. J.,1980

3. Polyphosphates in food processing;Ellinger,1972

4. Polyphosphate inhibition of growth of pseudomonads from poultry meat;Elliot;Appl. Microbiol.,1964

5. Effect of temperature and added polyphosphate on the survival of salmonellae in poultry meat during storage;Foster;J. appl. Bact.,1976

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