Interventions for Hazard Control during Food Processing
Author:
Affiliation:
1. Center for Meat Safety & Quality, Food Safety Cluster of Infectious Diseases Supercluster, Department of Animal Sciences; Colorado State University; Fort Collins CO 80523-1171
Publisher
ASM Press
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1128/9781555815936.ch25/fullpdf
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3. Inactivation of microorganisms using pulsed electric fields: the influence of process parameters on Escherichia coli, Listeria innocua, Leuconostoc mesenteroides and Saccharomyces cerevisiae;Aronsson;Innov. Food Sci. Emerg. Technol,2001
4. Application of host-specific bacteriophages to the surface of chicken skin leads to a reduction in recovery of Campylobacter jejuni;Atterbury;Appl. Environ. Microbiol,2003
5. Thermal processing and quality: principles and overview;Awuah;Chem. Eng. Process,2007
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