机译:食用前用微波炉加热灭活法兰克福香肠上的李斯特菌
Center for Meat Safety & Quality, Food Safety Cluster, Dept. of Animal Sciences and Human Nutrition, Colorado State Univ., Fort Collins, CO 80523, U.S.A.;
Center for Meat Safety & Quality, Food Safety Cluster, Dept. of Animal Sciences and Human Nutrition, Colorado State Univ., Fort Collins, CO 80523, U.S.A.;
Dept. of Food Science and Human Nutrition, Colorado State Univ., Fort Collins, CO 80523, U.S.A.;
Center for Meat Safety & Quality, Food Safety Cluster, Dept. of Animal Sciences and Human Nutrition, Colorado State Univ., Fort Collins, CO 80523, U.S.A.;
Center for Meat Safety & Quality, Food Safety Cluster, Dept. of Animal Sciences and Human Nutrition, Colorado State Univ., Fort Collins, CO 80523, U.S.A.;
Center for Meat Safety & Quality, Food Safety Cluster, Dept. of Animal Sciences and Human Nutrition, Colorado State Univ., Fort Collins, CO 80523, U.S.A.;
antimicrobials; frankfurters; listeria monocytogenes; microwave oven heating; storage;
机译:食用前用热水将法兰克福香肠再加热期间,单核细胞增生李斯特氏菌会失活。
机译:带包装的糊状牛肉法兰克福香肠的计算机控制微波加热,用于消除莱斯特氏菌单基因
机译:评估微波炉加热和色拉调料对火腿和火鸡胸肉中控制李斯特菌的控制
机译:Provian〜®(乳酸钠和乙酸钠的混合喷雾干燥混合物)对储存于4、7或10°C的法兰克福香肠中单核细胞增生李斯特菌生长的抑制作用
机译:咸味成分和抗菌剂对肉类系统中大肠杆菌O157:H7热灭活的影响以及法兰克福香肠中李斯特菌的控制。
机译:苹果汁中大肠杆菌O157:H7肠炎沙门氏菌血清鼠伤寒和单核细胞增生性李斯特菌灭活的最佳欧姆加热条件的研究
机译:描述温度,乳酸钠和二乙酸钠对法兰克福浆料中李氏碱单核细胞增生菌血清型4B菌株的灭活的预测模型