Effect of grape seed extract on heat resistance of Clostridium perfringens vegetative cells in sous vide processed ground beef
Author:
Funder
Agricultural Research Service
United States Department of Agriculture
Publisher
Elsevier BV
Subject
Food Science
Reference13 articles.
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2. Grape seed extract;Clouatre,2005
3. Natural products as antimicrobial agents;Gyawali;Food Control,2014
4. Elevation of the heat resistance of vegetative cells and spores of Clostridium perfringens Type A by sublethal heat shock;Heredia;Journal of Food Protection,1997
5. Evaluation of methylxanthines and related compounds to enhance Clostridium perfringens sporulation using a modified Duncan and Strong medium;Juneja;Journal of Rapid Methods and Automation in Microbiology,1993
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