IMPROVING FOOD THERMAL PROCESSING: A DEATH-TIME STUDY ON PROCESSED MEAT PRODUCTS
Author:
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2011.00627.x/fullpdf
Reference42 articles.
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4. Thermal inactivation of Listeria monocytogenes and Yersinia enterocolitica in minced beef under laboratory conditions and sous-vide prepared minced and solid beef cooked in a commercial retort;BOLTON;J. Appl. Microbiol.,2000
5. Heat resistance of Listeria monocytogenes: D- and z-values in ham;CARLIER;J. Food Prot.,1996
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