Effects of high-hydrostatic-pressure processing on the chemical and microbiological quality of raw ready-to-eat hard clam marinated in soy sauce during cold storage-Reference-Cited by-同舟云学术

Effects of high-hydrostatic-pressure processing on the chemical and microbiological quality of raw ready-to-eat hard clam marinated in soy sauce during cold storage

Published:2022-04 Issue: Volume:159 Page:113229
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Lee Yi-Chen,Kung Hsien-Feng,Cheng Qing-Ling,Lin Chung-Saint,Tseng Chih-Hua^ORCID,Chiu Kuohsun^ORCID,Tsai Yung-Hsiang^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

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4. Survival of foodborne pathogens (Escherichia coli O157: H7, Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Vibrio parahaemolyticus) in raw ready-to-eat crab marinated in soy sauce;Cho;International Journal of Food Microbiology,2016

5. High-pressure processing -effects on microbial food safety and food quality;Considine;FEMS Microbiology Letters,2008

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