Thermal pasteurization requirements for the inactivation of Salmonella in foods-Reference-Cited by-同舟云学术

Thermal pasteurization requirements for the inactivation of Salmonella in foods

Published:2012-03 Issue:2 Volume:45 Page:695-699
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Silva Filipa V.M.,Gibbs Paul A.

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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4. Isolation and characterization of thermal resistance of Salmonella strains from raw, frozen chicken nuggets, strips and pelleted broiler feeds;Bucher,2008

5. Modeling inactivation kinetics of food borne pathogens at a constant temperature;Buzrul;LWT - Food Science and Technology,2007

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