Fate ofEscherichia coliO157: H7 in Chinese-style sausage subjected to different packaging and storage conditions
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Cited by 5 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Fate of acid-resistant and non-acid resistant Shiga toxin-producing Escherichia coli strains in experimentally contaminated French fermented raw meat sausages;International Journal of Food Microbiology;2009-02
2. Elimination of Escherichia coli O157:H7 from Fermented Dry Sausages at an Organoleptically Acceptable Level of Microencapsulated Allyl Isothiocyanate;Applied and Environmental Microbiology;2006-05
3. Bioprotectives and probiotics for dry sausages;International Journal of Food Microbiology;2003-06
4. Effect of Acid Resistance of Escherichia coli O157:H7 on Efficacy of Buffered Lactic Acid To Decontaminate Chilled Beef Tissue and Effect of Modified Atmosphere Packaging on Survival of Escherichia coli O157:H7 on Red Meat;Journal of Food Protection;2001-11-01
5. Survival ofEscherichia coli O157:H7 in dry sausage fermented by probiotic lactic acid bacteria;Journal of the Science of Food and Agriculture;2000
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