机译:局部微环境对中低水分多成分食品沙门氏菌存活和热灭活的影响
U.S. Food and Drug Administration, Division of Food Processing Science and Technology, 6502 South Archer Road, Bedford Park, Illinois 60501;
Institute for Food Safety and Health, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA;
Institute for Food Safety and Health, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA;
U.S. Food and Drug Administration, Division of Food Processing Science and Technology, 6502 South Archer Road, Bedford Park, Illinois 60501;
U.S. Food and Drug Administration, Division of Food Processing Science and Technology, 6502 South Archer Road, Bedford Park, Illinois 60501;
Institute for Food Safety and Health, Illinois Institute of Technology, 6502 South Archer Road, Bedford Park, Illinois 60501, USA;
U.S. Food and Drug Administration, Division of Food Processing Science and Technology, 6502 South Archer Road, Bedford Park, Illinois 60501;
U.S. Food and Drug Administration, Division of Food Processing Science and Technology, 6502 South Archer Road, Bedford Park, Illinois 60501;
机译:使用测试池估算低水分食品中热失活参数的因素
机译:利用试验细胞影响低湿性食物中热失活参数的因素
机译:低水分活度食品中沙门氏菌热失活:温度,水分活度和食品成分联合作用的预测模型
机译:最佳实验设计估算中间水分食物中营养保健品的热降解动力学参数
机译:李斯特菌,产志贺毒素的大肠埃希菌以及在食物接触和食物表面暴露于热和抗菌剂的多药耐药和敏感沙门氏菌的存活和失活。
机译:污染食品中沙门氏菌的灭活:使用蓝光消毒黄瓜和加工的肉制品
机译:日志,静止和长期固定阶段食品接触表面上的沙门氏菌肠道血吸虫的存活和失活