Thermal inactivation of Listeria monocytogenes during rapid and slow heating in sous vide cooked beef
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1472-765X.1996.tb01195.x/fullpdf
Reference11 articles.
1. Sous vide cook-chill technology
2. Effect of temperature, sodium chloride, and pH on growth of Listeria monocytogenes in cabbage juice
3. Storage characteristics of sous vide cooked roast beef
4. The effect of osmotic shock and subsequent adaptation on the thermotolerance and cell morphology ofListeria monocytogenes
5. Heating and Storage Conditions Affect Survival and Recovery of Listeria monocytogenes in Ground Pork
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