The effect of pulsed UV light on Escherichia coli O157:H7, Listeria monocytogenes , Salmonella Typhimurium, Staphylococcus aureus and staphylococcal enterotoxin A on sliced fermented salami and its chemical quality-Reference-Cited by-同舟云学术

The effect of pulsed UV light on Escherichia coli O157:H7, Listeria monocytogenes , Salmonella Typhimurium, Staphylococcus aureus and staphylococcal enterotoxin A on sliced fermented salami and its chemical quality

Published:2017-03 Issue: Volume:73 Page:829-837
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Rajkovic Andreja^ORCID,Tomasevic Igor,De Meulenaer Bruno,Devlieghere Frank

Funder

Ministry of Education, Science and Technological Development of the Republic of Serbia

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

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4. Decontamination technologies for meat products;Aymerich;Meat Science,2008

5. Effect of pH and oxygen-tension on staphylococcal growth and Enterotoxin Formation in fermented sausage;Barber;Applied Microbiology,1972

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