Safety evaluation of sous vide-processed products with respect to nonproteolytic Clostridium botulinum by use of challenge studies and predictive microbiological models
about
Clostridium botulinum in cattle and dairy products.Inhibition of growth of nonproteolytic Clostridium botulinum type B in sous vide cooked meat products is achieved by using thermal processing but not nisin.Inhibition of nonproteolytic Clostridium botulinum with lactic acid bacteria and their bacteriocins at refrigeration temperatures.Response to Questions Posed by the Department of Defense Regarding Microbiological Criteria as Indicators of Process Control or Insanitary Conditions†.
P2860
Safety evaluation of sous vide-processed products with respect to nonproteolytic Clostridium botulinum by use of challenge studies and predictive microbiological models
description
2000 nî lūn-bûn
@nan
2000 թուականի Յունուարին հրատարակուած գիտական յօդուած
@hyw
2000 թվականի հունվարին հրատարակված գիտական հոդված
@hy
2000年の論文
@ja
2000年論文
@yue
2000年論文
@zh-hant
2000年論文
@zh-hk
2000年論文
@zh-mo
2000年論文
@zh-tw
2000年论文
@wuu
name
Safety evaluation of sous vide ...... dictive microbiological models
@ast
Safety evaluation of sous vide ...... dictive microbiological models
@en
Safety evaluation of sous vide ...... dictive microbiological models
@nl
type
label
Safety evaluation of sous vide ...... dictive microbiological models
@ast
Safety evaluation of sous vide ...... dictive microbiological models
@en
Safety evaluation of sous vide ...... dictive microbiological models
@nl
prefLabel
Safety evaluation of sous vide ...... dictive microbiological models
@ast
Safety evaluation of sous vide ...... dictive microbiological models
@en
Safety evaluation of sous vide ...... dictive microbiological models
@nl
P2093
P2860
P1476
Safety evaluation of sous vide ...... dictive microbiological models
@en
P2093
A Kinnunen
E Hyytiä-Trees
H Korkeala
L Lähteenmäki
M Lindström
R Ahvenainen
P2860
P356
10.1128/AEM.66.1.223-229.2000
P407
P577
2000-01-01T00:00:00Z