机译:沙门氏菌热灭活模型在中试烤箱中缓慢烹饪全肉类烤肉的有效性的评估
Department of Food Science and Human Nutrition Michigan State University, East Lansing, Michigan 48824-1323, USA;
Department of Biosystems and Agricultural Engineering Michigan State University, East Lansing, Michigan 48824-1323, USA;
Department of Food Science and Human Nutrition Michigan State University, East Lansing, Michigan 48824-1323, USA,Department of Biosystems and Agricultural Engineering Michigan State University, East Lansing, Michigan 48824-1323, USA;
Department of Food Science and Human Nutrition Michigan State University, East Lansing, Michigan 48824-1323, USA,Department of Animal Science, Michigan State University, East Lansing, Michigan 48824-1323, USA;
Department of Food Science and Human Nutrition Michigan State University, East Lansing, Michigan 48824-1323, USA;
Department of Biosystems and Agricultural Engineering Michigan State University, East Lansing, Michigan 48824-1323, USA;
机译:沙门氏菌的热灭活。中试空气对流烤箱中处理的鸡胸肉中的李斯特菌和无毒李斯特菌
机译:在特定条件下用传统烤箱或对流烤箱或慢炖锅煮熟的牛肉中大肠杆菌O157:H7的失活
机译:模拟接种量对鼠伤寒沙门氏菌热灭活以消除鸡大腿肉的影响
机译:验证在商业肉类和家禽烹饪过程中考虑以前的止血伤的沙门氏菌热致死模型
机译:对流烹饪和沙门氏菌灭活的组合模型,用于绞肉和禽类产品。
机译:牛肉烤制过程中鼠伤寒沙门氏菌实验污染物的存活。
机译:品位和内部温度对在燃气烧烤炉中烹制的顶级圆形烤肉的适口性和烹饪损失的影响