Chargement en cours...
Evaluation of Near-Infrared Pasteurization in Controlling Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium, and Listeria monocytogenes in Ready-To-Eat Sliced Ham
This study was conducted to investigate the efficacy of near-infrared (NIR) heating to reduce Salmonella enterica serovar Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes in ready-to-eat (RTE) sliced ham compared to conventional convective heating, and the effect of NIR heating on q...
Enregistré dans:
| Auteurs principaux: | , , |
|---|---|
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
American Society for Microbiology
2012
|
| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3426720/ https://ncbi.nlm.nih.gov/pubmed/22773635 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.00942-12 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|