Related content

Comparative Effects of Ohmic and Conventional Heating for Inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in Skim Milk and Cream

By Kim Sang-Soon   Kang Dong-Hyun  

Journal of Food Protection, Vol. 78, Iss. 6, 2015-06 ,pp. : 1208-1214

International Association for Food Protection

Access to resources Recommend Favorite

Determination of the Thermal Inactivation Kinetics of Listeria monocytogenes, Salmonella enterica, and Escherichia coli O157:H7 and non-O157 in Buffer and a Spinach Homogenate

By  

Journal of Food Protection, Vol. 78, Iss. 8, 2015-08 ,pp. : 1467-1471

International Association for Food Protection

Access to resources Recommend Favorite

Thermal Inactivation Studies of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Ready-to-Eat Chicken-Fried Beef Patties

By Osaili T.   Griffis C. L.   Martin E. M.   Beard B. L.   Keener A.   Marcy J. A.  

Journal of Food Protection, Vol. 69, Iss. 5, 2006-05 ,pp. : 1080-1086

International Association for Food Protection

Access to resources Recommend Favorite

Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in Orange and Tomato Juice Using Ohmic Heating

By Sagong Hun-Gu   Park Sang-Hyun   Choi Young-Jin   Ryu Sangryeol   Kang Dong-Hyun  

Journal of Food Protection, Vol. 74, Iss. 6, 2011-06 ,pp. : 899-904

International Association for Food Protection

Access to resources Recommend Favorite

Inactivation of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium with Compounds Available in Households

By Yang Hua   Kendall Patricia A.   Medeiros Lydia   Sofos John N.  

Journal of Food Protection, Vol. 72, Iss. 6, 2009-06 ,pp. : 1201-1208

International Association for Food Protection

Access to resources Recommend Favorite