机译:包装后巴氏杀菌过程中家禽产品中无毒李斯特菌失活的预测模型
Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, People's Republic of China,Department of Food Science, Agricultural Engineering, University of Arkansas, Fayetteville, Arkansas 72701, USA;
Department of Population Medicine and Diagnostic Sciences, Cornell University, Ithaca, New York 14850, USA,Department of Nutrition and Food Science & Center for Food Safety and Security Systems, Universtiy of Maryland, College Park, MD 20742, USA;
Department of Poultry Science, Agricultural Engineering, University of Arkansas, Fayetteville, Arkansas 72701, USA;
Agricultural Statistics Laboratory, and Agricultural Engineering, University of Arkansas, Fayetteville, Arkansas 72701, USA;
Department of Food Science, Agricultural Engineering, University of Arkansas, Fayetteville, Arkansas 72701, USA;
Department of Poultry Science, Agricultural Engineering, University of Arkansas, Fayetteville, Arkansas 72701, USA;
Department of Food Science, Agricultural Engineering, University of Arkansas, Fayetteville, Arkansas 72701, USA,Department of Poultry Science, Agricultural Engineering, University of Arkansas, Fayetteville, Arkansas 72701, USA ,Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, Arkansas 72701, USA;
机译:预测包装后热处理期间完全煮熟的鸡胸肉产品中无李斯特菌的存活率。
机译:完全熟禽产品中沙门氏菌,无毒李斯特菌和单核细胞增生李斯特菌的D和z值
机译:蒸煮后包装巴氏杀菌过程中完全煮熟的鸡胸肉产品中沙门氏菌和无毒李斯特菌的致死性
机译:热水祛痰对李斯特菌热灭活热水杀灭鸡胸肉母肉类产品的有效性
机译:即食肉类和家禽类产品中单核细胞增生李斯特菌生长预测模型的开发。
机译:pH和乳酸浓度对无毒李斯特菌灭活的个体和综合影响:预测模型的建立和实验变异性的评估
机译:pH和乳酸浓度对无毒李斯特菌灭活的个体和综合影响:建立预测模型和评估实验变异性▿
机译:完全熟化,非货架稳定的肉类和家禽产品的通用HaCCp模型。