Wird geladen...

A Predictive Model That Describes the Effect of Prolonged Heating at 70 to 90°C and Subsequent Incubation at Refrigeration Temperatures on Growth from Spores and Toxigenesis by Nonproteolytic Clostridium botulinum in the Presence of Lysozyme

Refrigerated processed foods of extended durability such as cook-chill and sous-vide foods rely on a minimal heat treatment at 70 to 95°C and then storage at a refrigeration temperature for safety and preservation. These foods are not sterile and are intended to have an extended shelf life, often up...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: Fernández, Pablo S., Peck, Michael W.
Format: Artigo
Sprache:Inglês
Veröffentlicht: American Society for Microbiology 1999
Schlagworte:
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC91518/
https://ncbi.nlm.nih.gov/pubmed/10427033
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!