ShareVirus inactivation through salt preservation.
Author(s) : WIJNKER J. J.
Type of article: Article
Details
- Original title: Virus inactivation through salt preservation.
- Record ID : 2009-2416
- Languages: English
- Source: Fleischwirtschaft International - vol. 24 - n. 2
- Publication date: 2009
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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Themes:
Food engineering;
Meat and meat products - Keywords: Virus; Sausage; Meat product; Process; Inhibition; Cold storage
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- Date : 2006/01
- Languages : English
- Source: Journal of Food Protection - vol. 69 - n. 1
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Bacteriocin activity by Lactobacillus curvatus ...
- Author(s) : GHALFI H., ALLAOUI A., DESTAIN J., et al.
- Date : 2006/05
- Languages : English
- Source: Journal of Food Protection - vol. 69 - n. 5
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Thermal inactivation of Escherichia coli O157:H...
- Author(s) : MUKHERJEE A., YOON Y., BELK K. E., et al.
- Date : 2008/07
- Languages : English
- Source: Journal of Food Protection - vol. 71 - n. 7
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Impact of the population of spoilage microflora...
- Author(s) : RADIN D., NIEBUHR S. E., DICKSON J. S.
- Date : 2006/03
- Languages : English
- Source: Journal of Food Protection - vol. 69 - n. 3
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Inhibitory effects of organic acid salts for co...
- Author(s) : LU Z., SEBRANEK J. G., DICKSON J. S., et al.
- Date : 2005/03
- Languages : English
- Source: Journal of Food Protection - vol. 68 - n. 3
View record