The Impact of Cooling Rate on the Safety of Food Products as Affected by Food Containers-Reference-Cited by-同舟云学术

The Impact of Cooling Rate on the Safety of Food Products as Affected by Food Containers

Published:2018-05-30 Issue:4 Volume:17 Page:827-840
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Coorey Ranil¹^ORCID,Ng Denise Sze Hu¹,Jayamanne Vijith S.²,Buys Elna M.³,Munyard Steve¹,Mousley Carl J.⁴,Njage Patrick M. K.⁵,Dykes Gary A.¹^ORCID

Affiliation:

1. School of Public Health, Faculty of Health Sciences; Curtin Univ.; Bentley Western Australia 6102 Australia

2. Dept. of Food Science and Technology, Faculty of Agriculture; Univ. of Ruhuna; Kamburupitiya 81100 Sri Lanka

3. Dept. of Food Science; Univ. of Pretoria; Private Bag x 20 Hatfield Pretoria 0028 South Africa

4. School of Biomedical Sciences, Faculty of Health Sciences and CHIRI Biosciences Research Precinct; Curtin Univ.; Bentley Western Australia 6102 Australia

5. Div. for Epidemiology and Microbial Genomics, Natl. Food Inst.; Technical Univ. of Denmark; PO Box, 2800 Kongens Lyngby Denmark

Funder

Australia Africa Universities Network

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1541-4337.12357/fullpdf

Reference134 articles.

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2. Effects of prolonged storage on the sensory quality and consumer acceptance of sous vide meat-based recipe dishes;Armstrong;Food Quality and Preference,2000

3. The food safety knowledge and microbial hazards awareness of consumers of ready-to-eat street-vended food;Asiegbu;Food Control,2016

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