Effect of high-pressure processing on the shelf life, safety and organoleptic characteristics of lasagne ready meals during storage at refrigeration and abuse temperature-Reference-Cited by-同舟云学术

Effect of high-pressure processing on the shelf life, safety and organoleptic characteristics of lasagne ready meals during storage at refrigeration and abuse temperature

Published:2015-08 Issue: Volume:30 Page:1-7
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Stratakos Alexandros Ch.,Linton Mark,Patterson Margaret F.,Koidis Anastasios^ORCID

Funder

European Union

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference41 articles.

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3. Effect of high pressure processing and modified atmosphere packaging on the safety and quality of sliced ready-to-eat “lacón”, a cured cooked pork meat product;Del Olmo;Innovative Food Science and Emerging Technologies,2014

4. Growth of Escherichia coli and Staphylococcus aureus in individual lasagne layers and evidence for migration of E. coli throughout the product;Durack;Food Control,2011

5. The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2009;EFSA (European Food Safety Authority);The EFSA Journal,2011

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