Influences of physicochemical stresses on injury and inactivation behaviour of Listeria innocua

Many minimally processed foods depend on a combination of inhibitory factors to reduce the hazard of foodborne illness. Therefore, inactivation of Listeria innocua was studied according to a 24 factorial experiment designed to draw conclusions about temperature (52.5 °C and 65.0 °C),...

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書誌詳細

出版年:	International Journal of Food Studies
主要な著者:	Fatima A. Miller, Barbara Ramos, Maria M. Gil, Teresa R. S. Brandao, Paula Teixeira, Cristina L. M. Silva
フォーマット:	論文
言語:	英語
出版事項:	ISEKI_Food Association (IFA) 2017-10-01
主題:	Listeria Microbial thermal inactivation pH aw Injury
オンライン･アクセス:	https://www.iseki-food-ejournal.com/article/156