Effect of lactoferrin and its derivatives, high hydrostatic pressure, and their combinations, on Escherichia coli O157:H7 and Pseudomonas fluorescens in chicken filets-Reference-Cited by-同舟云学术

Effect of lactoferrin and its derivatives, high hydrostatic pressure, and their combinations, on Escherichia coli O157:H7 and Pseudomonas fluorescens in chicken filets

Published:2012-01 Issue: Volume:13 Page:51-56
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Del Olmo Ana,Calzada Javier,Nuñez Manuel

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference46 articles.

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3. Fate of Escherichia coli O157:H7 in ground beef following high-pressure processing and freezing;Black;Journal of Applied Microbiology,2010

4. Activity of hydrolysed lactoferrin against foodborne pathogenic bacteria in growth media: the effect of EDTA;Branen;Letters in Applied Microbiology,2000

5. Characteristics of low- and high-fat beef patties: effect of high hydrostatic pressure;Carballo;Journal of Food Protection,1997

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