Modeling of combined processing steps for reducing Escherichia coli O157:H7 populations in apple cider.
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Combining Lactic Acid Spray with Near-Infrared Radiation Heating To Inactivate Salmonella enterica Serovar Enteritidis on Almond and Pine Nut Kernels.Effect of chemicals on the microbial evolution in foods.Extractable organic components and nutrients in wastewater from dairy lagoons influence the growth and survival of Escherichia coli O157:H7.Environmental factors influencing the relationship between optical density and cell count for Listeria monocytogenes.Combined effect of mild heat and acetic acid treatment for inactivating Escherichia coli O157:H7, Listeria monocytogenes and Salmonella typhimurium in an asparagus puree.
P2860
Modeling of combined processing steps for reducing Escherichia coli O157:H7 populations in apple cider.
description
2001 nî lūn-bûn
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2001年の論文
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2001年学术文章
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2001年学术文章
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2001年学术文章
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2001年学术文章
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2001年学术文章
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2001年學術文章
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2001年學術文章
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2001年學術文章
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name
Modeling of combined processin ...... H7 populations in apple cider.
@en
Modeling of combined processin ...... H7 populations in apple cider.
@nl
type
label
Modeling of combined processin ...... H7 populations in apple cider.
@en
Modeling of combined processin ...... H7 populations in apple cider.
@nl
prefLabel
Modeling of combined processin ...... H7 populations in apple cider.
@en
Modeling of combined processin ...... H7 populations in apple cider.
@nl
P2093
P2860
P1476
Modeling of combined processin ...... :H7 populations in apple cider
@en
P2093
P2860
P304
P356
10.1128/AEM.67.1.133-141.2001
P407
P577
2001-01-01T00:00:00Z