Thermal inactivation kinetics ofSalmonellaspp. in ground pork supplemented with cinnamaldehyde-Reference-Cited by-同舟云学术

Thermal inactivation kinetics ofSalmonellaspp. in ground pork supplemented with cinnamaldehyde

Published:2016-09-20 Issue:3 Volume:37 Page:e12322
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:Journal of Food Safety

Author:

Suo Biao¹²³,Lu Yangliu²,Wang Yuexia¹,Xie Xinhua²,Xu Chao²,Ai Zhilu¹²³

Affiliation:

1. Collaborative Innovation Center of Henan Grain Crops, Henan Agricultural University; 63 Nongye Rd Zhengzhou 450002 China

2. Henan Key Laboratory Cultivation Base of Quick-Frozen Flour-Rice Food and Prepared Food, College of Food Science and Technology; Henan Agricultural University; 63 Nongye Rd Zhengzhou 450002 China

3. Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food, Henan Engineering Research Center for Cold-chain Food; Henan Agricultural University; 63 Nongye Rd Zhengzhou 450002 China

Funder

Science and Technology Department of Henan Province

the National 12th Five-Year Science and Technology supporting grant in China

the Education Department of Henan Province

the Grants Program of Henan Province for Youth Backbone Teachers of Colleges and Universities

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfs.12322/fullpdf

Reference41 articles.