Vacuum Cooling of Meat Products: Current State-of-the-Art Research Advances

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Critical Reviews in Food Science and Nutrition, Vol. 52, Iss. 11, 2012-11 ,pp. : 1024-1038

Taylor & Francis Ltd

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Penetration of Salmonella enteritidis into Eggs Subjected to Rapid Cooling

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Cryogenic Gas for Rapid Cooling of Commercially Processed Shell Eggs Before Packaging

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Inactivation of Escherichia coli O157:H7 and Natural Microbiota on Spinach Leaves Using Gaseous Ozone during Vacuum Cooling and Simulated Transportation

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Application of a Rapid Knowledge Synthesis and Transfer Approach To Assess the Microbial Safety of Low-Moisture Foods

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