Control of pathogenic and spoilage bacteria in meat and meat products by high pressure: Challenges and future perspectives-Reference-Cited by-同舟云学术

Control of pathogenic and spoilage bacteria in meat and meat products by high pressure: Challenges and future perspectives

Author:

Li Hui¹^ORCID,Sun Xiaohong²^ORCID,Liao Xiaojun³,Gänzle Michael⁴^ORCID

Affiliation:

1. Institute of Quality Standard and Testing Technology for Agro‐Products Chinese Academy of Agricultural Sciences Beijing China

2. College of Food and Biological Engineering Qiqihar University Qiqihar Heilongjiang China

3. College of Food Science and Nutritional Engineering China Agricultural University Beijing China

4. Department of Agricultural, Food and Nutritional Science University of Alberta Edmonton Canada

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

Reference196 articles.

1. Tryptophan permease gene TAT2 confers high‐pressure growth in Saccharomyces cerevisiae;Abe F.;Molecular and Cellular Biology,2000

2. An SOS response induced by high pressure in Escherichia coli;Aertsen A.;Journal of Biotechnology,2004

Cited by 35 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献