Influence of sodium pyrophosphate on thermal inactivation of Listeria monocytogenes in pork slurry and ground pork

By Lihono M.A.   Mendonca A.F.   Dickson J.S.   Dixon P.M.  

Food Microbiology, Vol. 18, Iss. 3, 2001-06 ,pp. : 269-276

Elsevier

Access to resources Recommend Favorite

Thermal inactivation of Escherichia coli O157:H7 and Escherichia coli isolated from morcilla as affected by composition of the product

By Oteiza J.M.   Giannuzzi L.   Califano A.N.  

Food Research International, Vol. 36, Iss. 7, 2003-08 ,pp. : 703-712

Elsevier

Access to resources Recommend Favorite

Survival of Escherichia coli O157:H7 in dried beef powder as affected by water activity, sodium chloride content and temperature

By Ryu J.   deng Y.   Beuchat L.R.  

Food Microbiology, Vol. 16, Iss. 3, 1999-06 ,pp. : 309-316

Academic Press

Access to resources Recommend Favorite

Estimation of growth of Clostridium perfringens in cooked beef under fluctuating temperature conditions

By Huang L.  

Food Microbiology, Vol. 20, Iss. 5, 2003-10 ,pp. : 549-559

Elsevier

Access to resources Recommend Favorite

Thermal inactivation of lipoxygenase and hydroperoxytrienoic acid lyase in tomatoes

By Anthon G.E.   Barrett D.M.  

Food Chemistry, Vol. 81, Iss. 2, 2003-05 ,pp. : 275-279

Elsevier

Access to resources Recommend Favorite