Microbial Inactivation in Meat Products by Pressure/Temperature Processing
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2002.tb10679.x/fullpdf
Reference28 articles.
1. Carbon dioxide controlled atmosphere packaging of sliced ham
2. Characteristics of Low- and High-Fat Beef Patties: Effect of High Hydrostatic Pressure
3. High Pressure Inactivation of Citrobacter freundii, Pseudomonas fluorescens and Listeria innocua in Inoculated Minced Beef Muscle
4. Bacterial Growth During Chilled Storage of Pressure-Treated Minced Meat
5. Changes in Colour and Myoglobin of Minced Beef Meat Due to High Pressure Processing
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