Combining Lactic Acid Spray with Near-Infrared Radiation Heating To Inactivate Salmonella enterica Serovar Enteritidis on Almond and Pine Nut Kernels.

about

Combining Lactic Acid Spray with Near-Infrared Radiation Heating To Inactivate Salmonella enterica Serovar Enteritidis on Almond and Pine Nut Kernels.

Item

http://www.wikidata.org/entity/Q35764086

description

2015 nî lūn-bûn

@nan

2015年の論文

@ja

2015年論文

@yue

2015年論文

@zh-hant

2015年論文

@zh-hk

2015年論文

@zh-mo

2015年論文

@zh-tw

2015年论文

@wuu

2015年论文

@zh

2015年论文

@zh-cn

name

Combining Lactic Acid Spray wi ...... n Almond and Pine Nut Kernels.

@ast

Combining Lactic Acid Spray wi ...... n Almond and Pine Nut Kernels.

@en

type

Item

label

Combining Lactic Acid Spray wi ...... n Almond and Pine Nut Kernels.

@ast

Combining Lactic Acid Spray wi ...... n Almond and Pine Nut Kernels.

@en

prefLabel

Combining Lactic Acid Spray wi ...... n Almond and Pine Nut Kernels.

@ast

Combining Lactic Acid Spray wi ...... n Almond and Pine Nut Kernels.

@en

P1476

Combining Lactic Acid Spray wi ...... n Almond and Pine Nut Kernels.

@en

P2093

Dong-Hyun Kang

http://www.w3.org/2001/XMLSchema#string

Jae-Won Ha

http://www.w3.org/2001/XMLSchema#string

P2860

Lactic acid sprays reduce bacterial pathogens on cold beef carcass surfaces and in subsequently produced ground beef.

Heat resistance of Bacillus cereus, Salmonella typhimurium and Lactobacillus delbrueckii in relation to pH and ethanol.

Effects of acid adaptation of Escherichia coli O157:H7 on efficacy of acetic acid spray washes to decontaminate beef carcass tissue.

Habituation of Salmonella spp. at reduced water activity and its effect on heat tolerance.

An international outbreak of salmonellosis associated with raw almonds contaminated with a rare phage type of Salmonella enteritidis.

Evaluation of near-infrared pasteurization in controlling Escherichia coli O157:H7, Salmonella enterica serovar typhimurium, and Listeria monocytogenes in ready-to-eat sliced ham

A review of microbial injury and recovery methods in food.

Simultaneous near-infrared radiant heating and UV radiation for inactivating Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium in powdered red pepper (Capsicum annuum L.).

Synergistic bactericidal effect of simultaneous near-infrared radiant heating and UV radiation against Cronobacter sakazakii in powdered infant formula.

Outbreak of Salmonella napoli infection caused by contaminated chocolate bars.

P304

4517-4524

http://www.w3.org/2001/XMLSchema#string

P31

scholarly article

P356

10.1128/AEM.00943-15

http://www.w3.org/2001/XMLSchema#string

P407

English

P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P577

2015-04-24T00:00:00Z

http://www.w3.org/2001/XMLSchema#dateTime

P698

25911473

http://www.w3.org/2001/XMLSchema#string

P921

Salmonella enterica

P932

4475888

http://www.w3.org/2001/XMLSchema#string