机译:验证以控制汉堡面包制造中沙门氏菌的血清型,以及粪肠球菌ATCC 8459和酿酒酵母作为非致病性替代指标的评估
AIB International, Manhattan, Kansas 66502;
Food Science Institute and Kansas State University, Manhattan, Kansas 66506;
Food Science Institute and Kansas State University, Manhattan, Kansas 66506;
Food Science Institute and Kansas State University, Manhattan, Kansas 66506;
Food Science Institute and Kansas State University, Manhattan, Kansas 66506;
Food Science Institute and Kansas State University, Manhattan, Kansas 66506;
Food Science Institute and Kansas State University, Manhattan, Kansas 66506;
Food Science Institute and Kansas State University, Manhattan, Kansas 66506;
Food Science Institute and Kansas State University, Manhattan, Kansas 66506;
Food Science and Technology Department, University of Nebraska, Lincoln, Nebraska 68583, USA;
Department of Statistics, Kansas State University, Manhattan, Kansas 66506;
Baking; D-value; Enterococcus faecium; Salmonella; Yeast;
机译:定量Pediococcus sp。的性能(NRRL B-2354:粪肠球菌)作为杏仁湿空气对流加热过程中肠炎沙门氏菌PT30的非致病性替代物
机译:评估乳酸杆菌和粪肠球菌NRRL B-2354作为沙门氏菌的热替代微生物,以进行低水分宠物食品的工厂内验证研究
机译:评价非病原性替代细菌作为肠炎沙门氏菌用于肉类中某些抗菌处理,冷藏和发酵的过程验证指标
机译:利用低于54.4°C的温度评估牛肉素肋骨烘烤中的沙门氏菌蛋白酶蛋白酶蛋白酶蛋白酶蛋白酶,肠球菌饲料8459
机译:验证烘焙以控制汉堡包制造中的沙门氏菌血清型,并评估屎肠球菌aTCC 8459和酿酒酵母作为热过程验证的非致病性替代物