Subject
Food Science,Biotechnology
Cited by
70 articles.
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1. Sous-vide cooking: Effects on seafood quality and combination with other hurdles;International Journal of Gastronomy and Food Science;2022-09
2. Biological Hazard Identification;Microbiological Risk Assessment Associated with the Food Processing and Distribution Chain;2022-05-29
3. Appendices;Microbiological Risk Assessment Associated with the Food Processing and Distribution Chain;2022-05-29
4. Ultrasound assisted thermal inactivation of spores in foods: Pathogenic and spoilage bacteria, molds and yeasts;Trends in Food Science & Technology;2020-11
5. Evidence for Bacillus cereus Spores as the Target Pathogen in Thermally Processed Extended Shelf Life Refrigerated Foods;Journal of Food Protection;2020-10-30