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Application of mustard and its derivatives for control of Escherichia coli O157:H7 in dry-cured fermented ham and sausage

机译：芥菜及其衍生物在干火腿和香肠中控制大肠杆菌O157：H7的应用

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作者
Graumann, Gary Helmut;
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作者单位

University of Manitoba (Canada);

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授予单位 University of Manitoba (Canada);
学科
学位 M.Sc.
年度 2008
页码 118 p.
总页数 118
原文格式 PDF
正文语种 eng
中图分类
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专利

1. Evaluation of deodorized yellow mustard concentrations for control of Escherichia coli O157:H7 viability in dry fermented sausage. [J] . Cordeiro R. P, Luciano F. B, Holley R. A. Food Control . 2013,第1期

机译：评价除臭的黄芥末浓度，以控制干发酵香肠中大肠杆菌O157：H7的活力。
2. Contribution of endogenous plant myrosinase to the antimicrobial activity of deodorized mustard against Escherichia coli O157:H7 in fermented dry sausage [J] . Cordeiro Roniele Peixoto, Wu Chen, Holley Richard Alan International Journal of Food Microbiology . 2014,第Null期

机译：内源性植物黑芥子酶对除臭芥末发酵干香肠中大肠杆菌O157：H7抗菌活性的贡献
3. Survival of E. coli O157:H7 during manufacture of dry-cured Westphalian ham surface-treated with allyl isothiocyanate or hot mustard powder [J] . Graumann Gary H., Holley Richard A. Journal of the Science of Food and Agriculture . 2009,第4期

机译：用烯丙基异硫氰酸酯或热芥末粉表面处理的干固化威斯特伐利亚火腿在生产过程中大肠杆菌O157：H7的存活率
4. Predicting Survival of Escherichia Coli O157:H7 in Dry Fermented Sausage Using Artificial Neural Networks [C] . Anandakumar Palanichamy, Digvir S. Jayas, Richard A. Holley Annual International Meeting of the American Society of Agricultural and Biological Engineers . 2009

机译：使用人工神经网络预测干发酵香肠中大肠杆菌O157：H7的存活
5. Use of Completely and Partially Deodorized Yellow and Oriental Mustards to Control Escherichia coli O157:H7 in Dry Fermented Sausage. [D] . Wu, Chen. 2013

机译：使用完全和部分除臭的黄色和东方芥末来控制干发酵香肠中的大肠杆菌O157：H7。
6. An outbreak of Escherichia coli O157:H7 infection in southern Sweden associated with consumption of fermented sausage; aspects of sausage production that increase the risk of contamination [O] . L. SARTZ, B. De JONG, M. HJERTQVIST, 2008

机译：瑞典南部爆发的O157：H7大肠杆菌感染与食用发酵香肠有关；香肠生产中增加污染风险的方面
7. Use of deodorized yellow mustard powder to control Escherichia coli O157:H7 in dry cured Westphalian ham [O] . Anna M. Nilson, Richard A. Holley 2012

机译：使用除臭黄色芥末粉末控制大肠杆菌O157：H7在干康斯王利亚火腿中

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Application of mustard and its derivatives for control of Escherichia coli O157:H7 in dry-cured fermented ham and sausage

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