Temperature alters the structure of membrane lipids and pulsed electric field (PEF) resistance ofSalmonellaTyphimurium
Author:
Affiliation:
1. School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
2. Centre for Food Research and Innovation; Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln 85084 New Zealand
Funder
National Natural Science Foundation of China
S&T projects of Guangdong Province
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13297/fullpdf
Reference36 articles.
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3. Environmental factors influencing the inactivation of Listeria monocytogenes by pulsed electric fields;Alvarez;Letters in Applied Microbiology,2002
4. Resistance variation of Salmonella enterica serovars to pulsed electric fields treatments;Alvarez;Journal of Food Science,2003
5. Inactivation of Yersinia enterocolitica by pulsed electric fields;Álvarez;Food Microbiology,2003
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