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Radiofrequency pasteurization process for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 on ground black pepper.
Wei, Xinyao; Lau, Soon Kiat; Stratton, Jayne; Irmak, Sibel; Subbiah, Jeyamkondan.
Afiliação
  • Wei X; Department of Food Science and Technology, University of Nebraska, Lincoln, NE, 68508, USA.
  • Lau SK; Department of Food Science and Technology, University of Nebraska, Lincoln, NE, 68508, USA.
  • Stratton J; Department of Food Science and Technology, University of Nebraska, Lincoln, NE, 68508, USA; The Food Processing Center, University of Nebraska, Lincoln, NE, 68508, USA.
  • Irmak S; Department of Biological Systems Engineering, University of Nebraska, Lincoln, NE, 68583, USA; Industrial Agricultural Products Center, University of Nebraska, Lincoln, NE, 68583, USA.
  • Subbiah J; Department of Food Science and Technology, University of Nebraska, Lincoln, NE, 68508, USA; Department of Biological Systems Engineering, University of Nebraska, Lincoln, NE, 68583, USA. Electronic address: jeyam.subbiah@unl.edu.
Food Microbiol ; 82: 388-397, 2019 Sep.
Article em En | MEDLINE | ID: mdl-31027798
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Salmonella / Enterococcus faecium / Piper nigrum / Pasteurização / Microbiologia de Alimentos / Calefação Idioma: En Ano de publicação: 2019 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Salmonella / Enterococcus faecium / Piper nigrum / Pasteurização / Microbiologia de Alimentos / Calefação Idioma: En Ano de publicação: 2019 Tipo de documento: Article