Thermal inactivation of Salmonella Typhimurium in chicken shawirma (gyro).
about
Neural Network Model for Thermal Inactivation of Salmonella Typhimurium to Elimination in Ground Chicken: Acquisition of Data by Whole Sample Enrichment, Miniature Most-Probable-Number Method.Current aspects of Salmonella contamination in the US poultry production chain and the potential application of risk strategies in understanding emerging hazards.Thermal treatment for pathogen inactivation as a risk mitigation strategy for safe recycling of organic waste in agriculture.Prevalence of Salmonella serovars, Listeria monocytogenes, and Escherichia coli O157:H7 in Mediterranean ready-to-eat meat products in Jordan.Synergetic effect of combined fumaric acid and slightly acidic electrolysed water on the inactivation of food-borne pathogens and extending the shelf life of fresh beef.
P2860
Thermal inactivation of Salmonella Typhimurium in chicken shawirma (gyro).
description
2013 nî lūn-bûn
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2013年の論文
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2013年学术文章
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2013年学术文章
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2013年学术文章
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2013年学术文章
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2013年學術文章
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2013年學術文章
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name
Thermal inactivation of Salmonella Typhimurium in chicken shawirma (gyro).
@en
Thermal inactivation of Salmonella Typhimurium in chicken shawirma
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type
label
Thermal inactivation of Salmonella Typhimurium in chicken shawirma (gyro).
@en
Thermal inactivation of Salmonella Typhimurium in chicken shawirma
@nl
prefLabel
Thermal inactivation of Salmonella Typhimurium in chicken shawirma (gyro).
@en
Thermal inactivation of Salmonella Typhimurium in chicken shawirma
@nl
P2093
P1476
Thermal inactivation of Salmonella Typhimurium in chicken shawirma (gyro).
@en
P2093
Amin N Olaimat
Anas A Al-Nabulsi
Reyad R Shaker
Richard A Holley
Tareq M Osaili
Ziad W Jaradat
P356
10.1016/J.IJFOODMICRO.2013.06.009
P577
2013-06-19T00:00:00Z