Modeling the protective effect of a w and fat content on the high pressure resistance of Listeria monocytogenes in dry-cured ham

Author:

Bover-Cid S.,Belletti N.,Aymerich T.,Garriga M.

Funder

Spanish Ministerio de Ciencia e Innovación

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Opinión del Comité científico de la AESA sobre una cuestión presentada por la Dirección Ejecutiva, en relación con la aplicación de altas presiones en carne y productos cárnicos (Ref. AESA-2003-007);AESAN;Revista del Comité Científico de la AESAN,2005

2. Variation in resistance to hydrostatic pressure among strains of food-borne pathogens;Alpas;Applied and Environmental Microbiology,1999

3. Inhibition of Listeria monocytogenes and Salmonella by natural antimicrobials and high hydrostatic pressure in sliced cooked ham;Aymerich;Journal of Food Protection,2005

4. Principles and application of high pressure-based technologies in the food industry;Balasubramaniam;Annual Review of Food Science and Technology,2015

5. Baroprotection of vegetative bacteria by milk constituents: A study of Listeria innocua;Black;International Dairy Journal,2007

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