Effect of vacuum cooling followed by ozone repressurization on Clostridium perfringens germination and outgrowth in cooked pork meat under temperature-abuse conditions-Reference-Cited by-同舟云学术

Effect of vacuum cooling followed by ozone repressurization on Clostridium perfringens germination and outgrowth in cooked pork meat under temperature-abuse conditions

Published:2021-03 Issue: Volume:68 Page:102599
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Liao Caihu,Yu Yigang

Funder

National Key R&D Program of China

R&D Projects in Key Areas of Guangdong Province

Science and Technology of Guangdong Province

Natural Science Foundation of Guangdong Province

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference61 articles.

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4. Mathematics of predictive food microbiology;Baranyi;International Journal of Food Microbiology,1995

5. Transport phenomena;Bird,1960

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