Use of α-amylase TTI and Heat Transfer Modeling to Assess the Thermal Pasteurization of Fried Fish Burgers-Reference-Cited by-同舟云学术

Use of α-amylase TTI and Heat Transfer Modeling to Assess the Thermal Pasteurization of Fried Fish Burgers

Published:2013-07-22 Issue:4 Volume:38 Page:1547-1555
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Grönqvist S.K.¹,Skipnes D.¹,Ohlsson T.²,Rosnes J.T.¹

Affiliation:

1. Nofima AS; Richard Johnsens Gate 4 Box 8034 N-4024 Stavanger Norway

2. SIK; Swedish Institute of Food and Biotechnology AB; Gothenburg Sweden

Funder

Research Council of Norway

Norconserv Foundation

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12114/fullpdf

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5. The community summary report on trends and sources of zoonosis, zoonotic agents, antimicrobial resistance and foodborne outbreaks in the European Union in 2006;EFSA;EFSA J.,2007

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