EFFECT OF HIGH-INTENSITY PULSED ELECTRIC FIELDS ON SURVIVAL OF ESCHERICHIA COLI K-12 SUSPENDED IN MEAT INJECTION SOLUTIONS-Reference-Cited by-同舟云学术

EFFECT OF HIGH-INTENSITY PULSED ELECTRIC FIELDS ON SURVIVAL OF ESCHERICHIA COLI K-12 SUSPENDED IN MEAT INJECTION SOLUTIONS

Published:2007-11 Issue:4 Volume:27 Page:411-425
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Safety

Author:

ROJAS M.C.,MARTIN S.E.,WICKLUND R.A.,PAULSON D.D.,DESANTOS F.A.,BREWER M.S.

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4565.2007.00086.x/fullpdf

Reference34 articles.

1. Inactivation of Escherichia coli, Listeria innocua and Saccharomyces cerevisiae in relation to membrane permeabilization and subsequent leakage of intracellular compounds due to pulsed electric field processing

2. Sodium Lactate/Sodium Tripolyphosphate Combination Effects on Aerobic Plate Counts, pH and Color of Fresh Pork Longissimus Muscle

3. G.V. BARBOSA-CANOVAS, M.M. GONGORA-NIETO, U.R. POTHAKAMURY, and B.G. SWANSON, 1999 . Preservation of foods with pulsed electric fields. In U.S. FDA Center for Food Safety and Applied Nutrition (2002) . Kinetics of microbial inactivation for alternative food processing technologies. Pulsed electric fields. http://vm.cfsan.fda.gov (accessed May 20, 2005).

4. Bacteriology and Storage Life of Moisture-Enhanced Pork

5. SODIUM LACTATE EFFECTS ON MICROBIAL, SENSORY, AND PHYSICAL CHARACTERISTICS OF VACUUM-PACKAGED PORK SAUSAGE

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