Ohmic heating effects on Listeria monocytogenes inactivation, and chemical, physical, and sensory characteristic alterations for vacuum packaged sausage during post pasteurization-Reference-Cited by-同舟云学术

Ohmic heating effects on Listeria monocytogenes inactivation, and chemical, physical, and sensory characteristic alterations for vacuum packaged sausage during post pasteurization

Published:2019-07 Issue: Volume:108 Page:183-189
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Inmanee Pawinee,Kamonpatana Pitiya^ORCID,Pirak Tantawan

Funder

Thailand Research Fund

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

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3. Molecular characterization of Listeria monocytogenes isolated from a poultry further processing facility and from fully cooked product;Berrang;Journal of Food Protection,2002

4. Public health dispatch: Outbreak of listeriosis - northeastern United States, 2002 October 25;CDC;Morbidity and Mortality Weekly Report,2002

5. Protein denaturation and water–protein interactions as affected by low temperature long time treatment of porcine Longissimus dorsi;Christensen;Meat Science,2011

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