An investigation of high intensity ultrasonication and chemical immersion treatments on ce:italic>Campylobacter jejuni/ce:italic> and spoilage bacteria in chicken

著录项

• 来源
  《Innovative Food Science & Emerging Technologies》 |2018年第2018期|共8页
• 作者

  Ahmed Kassem; Joseph Meade; Kevina McGill; Ciara Walsh; James Gibbons; James Lyng; Paul Whyte;

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• 作者单位

  School of Veterinary Medicine University College Dublin;

  School of Veterinary Medicine University College Dublin;

  School of Veterinary Medicine University College Dublin;

  School of Food Science &

  Env. Health Dublin Institute of Technology;

  School of Veterinary Medicine University College Dublin;

  School of Agriculture and Food Science University College Dublin;

  School of Veterinary Medicine University College Dublin;

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• 收录信息
• 原文格式 PDF
• 正文语种 other
• 中图分类 食品工业;
• 关键词

  Ultrasonication; Thermosonication; Chemical immersions; Campylobacter; Chicken decontamination;

  机译：超声波;热悬浮剂;化学沉浸区;弯曲杆菌;鸡净化;