Determination of the Effect of Milk Fat on the Inactivation of Listeria monocytogenes by Ohmic Heating

Author:

ÖZKALE Serap,KAHRAMAN Hatice Ahu

Publisher

Veterinary Journal of Ankara University

Subject

General Veterinary,Animal Science and Zoology

Reference26 articles.

1. 1. Anderson DR (2008): Ohmic heating as an alternative food processing technology. Master of Science, Kansas State University, USA.

2. 2. Balpetek D, Gürbüz Ü (2015): Application of Ohmic Heating System in Meat Thawing. Procedia Soc Behav Sci, 195, 2822–2828.

3. 3. Burton H (1955): Color changes in heated and unheated milk I. The browning of milk on heating. J Dairy Res, 21(2): 194–203.

4. 4. CDC (2002): Public health dispatch: Outbreak of listeriosis - northeastern United States, 2002 October 25. Morb Mortal Wkly Rep, 51(42), 950–951.

5. 5. Claeys WL, Van Loey AM, Hendrickx ME (2003): Kinetics of hydroxymethylfurfural, lactulose and furosine in milk with different fat content. J Dairy Res, 70(1), 85–90.

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