Impacts of treatment parameters on the inactivation ofCampylobacter jejuniby high pressure: a statistical study of main effects and interactions
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1472-765X.2008.02511.x/fullpdf
Reference26 articles.
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3. Use of linear, Weibull and log-logistic functions to model pressure inactivation of seven foodborne pathogens in milk;Chen;Food Microbiol,2007
4. High pressure processing;Farkas;J Food Sci Suppl: Kinetics of Microbial Inactivation for Alternative Food Processing Technologies,2000
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1. Evaluation of Hydrostatic High Pressure and Cold Storage Parameters for the Reduction of Campylobacter jejuni in Chicken Livers;Journal of Food Protection;2019-05-24
2. Proteomics Analyses Applied to the Human Foodborne Bacterial Pathogen Campylobacter spp.;Proteomics in Food Science;2017
3. The effects of high-pressure treatments on Campylobacter jejuni in ground poultry products containing polyphosphate additives;Poultry Science;2015-09
4. Mechanisms of pressure-mediated cell death and injury in Escherichia coli: from fundamentals to food applications;Frontiers in Microbiology;2015-06-24
5. Effects of high hydrostatic pressure on Campylobacter jejuni in poultry meat;Polish Journal of Veterinary Sciences;2015-06-01
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