Effects of gamma irradiation for inactivating Salmonella Typhimurium in peanut butter product during storage-Reference-Cited by-同舟云学术

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Effects of gamma irradiation for inactivating Salmonella Typhimurium in peanut butter product during storage

Published:2014-02 Issue: Volume:171 Page:48-53
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Ban Ga-Hee,Kang Dong-Hyun

Funder

National Research Foundation of Korea (NRF)

Ministry of Education, Science, and Technology

R&D Convergence Center Support Program, Ministry for Food, Agriculture, Forestry and Fisheries, Republic of Korea

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference34 articles.

1. Official Methods and Recommended Practices of the AOCS;American Oil Chemists' Society,1998

2. Foodborne salmonellosis;Baird-Parker;Lancet,1990

3. Salmonella survival on pecans as influenced by processing and storage conditions;Beuchat;Appl. Microbiol.,1975

4. Compositional profiles of γ-irradiated cashew nuts;Bhattacharjee;Food Chem.,2003

5. Effect of water activity on inactivation kinetics of Escherichia coli O157:H7 by electron beam in ground beef, chicken breast meat, and trout fillets;Black;Int. J. Food Sci. Technol.,2008

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