The influence of temperature and organic matter on the bactericidal activity of short-chain organic acids on salmonellas.
about
Organic acids for control of Salmonella in different feed materialsImmediate reduction of Salmonella enterica serotype typhimurium viability via membrane destabilization following exposure to multiple-hurdle treatments with heated, acidified organic acid salt solutions.Thermal inactivation of Salmonella Enteritidis on chicken skin previously exposed to acidified Sodium chlorite or tri-sodium phosphate.Synergistic reduction of Salmonella in a model raw chicken media using a combined thermal and acidified organic acid salt intervention treatment.Electrostatic spraying of food-grade organic and inorganic acids and plant extracts to decontaminate Escherichia coli O157:H7 on spinach and iceberg lettuce.Biofilm reduction by a new burn gel that targets nociception.
P2860
The influence of temperature and organic matter on the bactericidal activity of short-chain organic acids on salmonellas.
description
1992 nî lūn-bûn
@nan
1992年の論文
@ja
1992年学术文章
@wuu
1992年学术文章
@zh-cn
1992年学术文章
@zh-hans
1992年学术文章
@zh-my
1992年学术文章
@zh-sg
1992年學術文章
@yue
1992年學術文章
@zh
1992年學術文章
@zh-hant
name
The influence of temperature a ...... organic acids on salmonellas.
@en
The influence of temperature a ...... organic acids on salmonellas.
@nl
type
label
The influence of temperature a ...... organic acids on salmonellas.
@en
The influence of temperature a ...... organic acids on salmonellas.
@nl
prefLabel
The influence of temperature a ...... organic acids on salmonellas.
@en
The influence of temperature a ...... organic acids on salmonellas.
@nl
P2093
P1476
The influence of temperature a ...... organic acids on salmonellas.
@en
P2093
C A Cherrington
P304
P356
10.1111/J.1365-2672.1992.TB01866.X
P577
1992-06-01T00:00:00Z