Heat inactivation of Salmonella typhimurium DT104 in beef as affected by fat content
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1046/j.1472-765x.2000.00755.x/fullpdf
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1. Heat-Resistance of Escherichia Coli O157:H7 in Meat and Poultry as Affected by Product Composition
2. Differentiation of the Effects of pH and Lactic or Acetic Acid Concentration on the Kinetics of Listeria Monocytogenes Inactivation
3. Non-Thermal Inactivation Models for Listeria monocytogenes
4. A submerged-coil heating apparatus for investigating thermal inactivation of micro-organisms
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