Production ofClostridium perfringensspores and their recovery from artificially spiked spices and herbs-Reference-Cited by-同舟云学术

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Production ofClostridium perfringensspores and their recovery from artificially spiked spices and herbs

Published:2018-03-01 Issue:3 Volume:38 Page:e12453
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Lins Philipp¹^ORCID

Affiliation:

1. AGES - Austrian Agency for Health and Food Safety; Institute for Food Safety Innsbruck, Focus on Plant-based Foods; Innsbruck Austria

Funder

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfs.12453/fullpdf

Reference28 articles.

1. The Clostridium perfringens germinant receptor protein GerKC is located in the spore inner membrane and is crucial for spore germination;Banawas;Journal of Bacteriology,2013

2. Antimicrobial activity of spices;Ceylan;Journal of Rapid Methods and Automation in Microbiology,2004

3. Optimizing sporulation of Clostridium perfringens;Jong;Journal of Food Protection,2002

Cited by 1 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

1. Combined Effect of High-Pressure Processing with Spice Extracts on Quality of Low-Salt Sausage during Refrigerated Storage;Foods;2021-10-28

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