Thermal Inactivation of Salmonella spp. in Chicken Broth, Beef, Pork, Turkey, and Chicken: Determination of D- and Z-values
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2001.tb15597.x/fullpdf
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3. Differentiation of the effects of pH and lactic or acetic acid concentration on the kinetics of Listeria monocytogenes inactivation;Buchanan;J. Food Prot.,1993
4. Model for the nonthermal inactivation of Listeria monocytogenes. J;Buchanan;Food Sci.,1994
5. A submerged-coil heating apparatus for investigating the thermal inactivation of bacteria;Cole;Appl. Microbial. Lett.,1990
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