机译:应用于商业加工条件的鲜切生菜中大肠杆菌O157:H7的生长模型:氯洗涤和气调包装
Department of Food Science and Technology, University of Cordoba, International Campus of Excellence in the AgriFood Sector ceiA3, Campus Rabanales, Edificio Darwin - C1,14014 Cordoba, Spain;
Department of Food Science and Technology, University of Cordoba, International Campus of Excellence in the AgriFood Sector ceiA3, Campus Rabanales, Edificio Darwin - C1,14014 Cordoba, Spain;
Research Croup on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS-CS1C, 30100 Murcia, Spain;
Research Croup on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS-CS1C, 30100 Murcia, Spain;
Research Croup on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS-CS1C, 30100 Murcia, Spain;
Research Croup on Quality, Safety and Bioactivity of Plant Foods, Department of Food Science and Technology, CEBAS-CS1C, 30100 Murcia, Spain;
Department of Food Science and Technology, University of Cordoba, International Campus of Excellence in the AgriFood Sector ceiA3, Campus Rabanales, Edificio Darwin - C1,14014 Cordoba, Spain;
E. coli O157:H7; fresh-cut lettuce; predictive microbiology; chlorine;
机译:模拟在中性电解水和改良气氛包装下处理的鲜切生菜中大肠杆菌O157:H7的生长。
机译:用乳酸,中和的电解氧化水和二氧化氯处理大肠杆菌O157:H7,然后在温度,pH值和改性气氛处于次优条件下生长
机译:从加工到零售的动态温度条件下鲜切生菜中大肠杆菌O157:H7行为的模拟
机译:大肠杆菌O157的顺序消毒:H7在含氯二氧化氯,解释水和百里香精油叶片叶片叶片
机译:在消费者处理和储存条件下,评估影响大肠杆菌和O157:H7和沙门氏菌在鲜切生菜上的命运的手套和生菜之间的大肠杆菌交叉污染的影响因素。
机译:大肠杆菌o157的形成:H7在莴苣局部泄漏细胞和差动方程模型的应用以预测其对莴苣植物的普遍存在地
机译:大肠杆菌O157和O157和O157:H7中分离出改性气氛包装肉样品的表征及抗微生物曲线