Growth and thermal inactivation of Listeria monocytogenes and Escherichia coli O157:H7 in four kinds of traditionally non‐fermented soya bean products-Reference-Cited by-同舟云学术

Growth and thermal inactivation of Listeria monocytogenes and Escherichia coli O157:H7 in four kinds of traditionally non‐fermented soya bean products

Published:2021-04-03 Issue:8 Volume:56 Page:4062-4069
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Xie Tianhui¹,Yuan Xue¹,Wen Dingyuan¹,Shi Hui¹^ORCID

Affiliation:

1. College of Food Science Southwest University 1 Rd Tiansheng Beibei, Chongqing400715China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15031

Reference21 articles.

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3. Development of a predictive model describing the growth of Listeria Monocytogenes in Kimbab

4. Microbial contamination of tofu in Korea and growth characteristics of Bacillus cereus isolates in Tofu;Da‐Young L.;LWT ‐ Food Science and Technology,2016

5. The European Union summary report on trends and sources of zoonoses, zoonotic agents and foodborne outbreaks in 2014;EFSA;EFSA Journal,2015

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