Modeling the reduction of Salmonella and Listeria monocytogenes in ground chicken meat by high pressure processing and trans-cinnamaldehyde-Reference-Cited by-同舟云学术

Modeling the reduction of Salmonella and Listeria monocytogenes in ground chicken meat by high pressure processing and trans-cinnamaldehyde

Published:2021-03 Issue: Volume:139 Page:110601
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Chuang Shihyu^ORCID,Sheen Shiowshuh,Sommers Christopher H.,Sheen Lee-Yan

Funder

Agricultural Research Service

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

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3. Quality considerations with high pressure processing of fresh and value added meat products;Bajovic;Meat Science,2012

4. Essential oils: Their antibacterial properties and potential applications in foods - a review;Burt;International Journal of Food Microbiology,2004

5. Incidence of listeria monocytogenes in retail chicken meat and establishing relationship with some bacteria by logistic regression;Ceylan;Journal of Food Quality,2008

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