ShareA comparative study of two food model systems to test the survival of Campylobacter jejuni at -18°C.
Author(s) : BIRK T., ROSENQUIST H., BRØNDSTED L., et al.
Type of article: Article
Details
- Original title: A comparative study of two food model systems to test the survival of Campylobacter jejuni at -18°C.
- Record ID : 2007-0725
- Languages: English
- Source: Journal of Food Protection - vol. 69 - n. 11
- Publication date: 2006/11
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Indexing
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Themes:
Freezing of foodstuffs;
Poultry - Keywords: Poultry; Campylobacter; Microbiology; Low temperature; Meat; Survival; Chicken; Cold storage; Freezing
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- Date : 2015/02
- Languages : English
- Source: Journal of Food Protection - vol. 78 - n. 2
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Carbon dioxide applied for freezing poultry meat.
- Author(s) : BUÂNOV O. N., NEVEROV E. N.
- Date : 2009
- Languages : Russian
- Source: Vestnik Mezdunarodarnoj Akademii Holoda - n. 4
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Survival of Escherichia coli O157:H7 and Campyl...
- Author(s) : QADIRI H. M. al-, LU X., ALAMI N. I. al-, et al.
- Date : 2011/02
- Languages : English
- Source: Journal of Food Protection - vol. 74 - n. 2
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Development and validation of a predictive micr...
- Author(s) : OSCAR T. P.
- Date : 2011/02
- Languages : English
- Source: Journal of Food Protection - vol. 74 - n. 2
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Effective surface heat transfer coefficients en...
- Author(s) : MANNAPPERUMA J. D., SINGH R. P., REID D. S.
- Date : 1994/05
- Languages : English
- Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 17 - n. 4
- Formats : PDF
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