Reduction of Listeria Innocua Contamination in Vacuum-Packaged Dry-Cured Italian Pork Products After High Hydrostatic Pressure Treatment.

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Reduction of Listeria Innocua Contamination in Vacuum-Packaged Dry-Cured Italian Pork Products After High Hydrostatic Pressure Treatment.

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2015 nî lūn-bûn

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2015年の論文

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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

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2015年论文

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2015年论文

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Reduction of Listeria Innocua ...... ydrostatic Pressure Treatment.

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Reduction of Listeria Innocua ...... ydrostatic Pressure Treatment.

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label

Reduction of Listeria Innocua ...... ydrostatic Pressure Treatment.

@en

Reduction of Listeria Innocua ...... ydrostatic Pressure Treatment.

@nl

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Reduction of Listeria Innocua ...... ydrostatic Pressure Treatment.

@en

Reduction of Listeria Innocua ...... ydrostatic Pressure Treatment.

@nl

P1476

Reduction of Listeria Innocua ...... ydrostatic Pressure Treatment.

@en

P2093

Emanuela Ravanetti

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Giorgio Gherri

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Giuseppe Merialdi

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Mattia Ramini

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Paolo Bonilauri

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P2860

Microbiology of pressure-treated foods.

High pressure application for food biopolymers.

Opportunities and challenges in high pressure processing of foods.

Morphological and physiological characterization of Listeria monocytogenes subjected to high hydrostatic pressure.

Survival of Listeria monocytogenes in uncooked Italian dry sausage (salami).

Elimination of Listeria monocytogenes from vacuum-packed dry-cured ham by E-beam radiation.

Water activity of bacterial suspension media unable to account for the baroprotective effect of solute concentration on the inactivation of Listeria monocytogenes by high hydrostatic pressure.

Model for Listeria monocytogenes inactivation on dry-cured ham by high hydrostatic pressure processing.

The effects of growth temperature and growth phase on the inactivation of Listeria monocytogenes in whole milk subject to high pressure processing.

Transfer of Listeria monocytogenes during mechanical slicing of turkey breast, bologna, and salami

P304

4515

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P31

scholarly article

P356

10.4081/IJFS.2015.4515

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P433

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

P478

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P50

Paolo Bonilauri

P577

2015-05-01T00:00:00Z

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P5875

281314766

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P698

27800387

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P932

5076645

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