Development of thermal inactivation models for Salmonella enteritidis and Escherichia coli O157:H7 with temperature, pH and NaCl as controlling factors - Concepedia

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Development of thermal inactivation models for Salmonella enteritidis and Escherichia coli O157:H7 with temperature, pH and NaCl as controlling factors

159

Citations

42

References

1997

Year

C. de W. Blackburn, L.M. Curtis, L. Humpheson, C Billon, Peter McClure

International Journal of Food Microbiology

Microbial ContaminationFood MicrobiologyThermal ProcessingThermal Inactivation ModelsMicrobiologyThermodynamicsSalmonella Enteritidis

References

	Year	Citations

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