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Journal of Food Protection
Volumn 59, Issue 2, 1996, Pages 181-184
Foot-and-mouth disease virus inactivation in miniburgers by a continuous dry-moist heat cooking system
Author keywords

FMDV inactivation; Miniburger cooking
Indexed keywords

EID: 0030041629     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-59.2.181     Document Type: Article
Times cited : (5)
References (8)
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    • (1994) Animals and Animal Products
  • 2
    • 84987285838 scopus 로고
    • Total caloric input of a thermal process as an index of lethality for foot-and-mouth discase virus
    • Blackwell, J. H., E. J. Nolan, and D. A. Rickansrud. 1988. Total caloric input of a thermal process as an index of lethality for foot-and-mouth discase virus. J. Food Sci. 53:185-190.
    • (1988) J. Food Sci. , vol.53 , pp. 185-190
    • Blackwell, J.H.1    Nolan, E.J.2    Rickansrud, D.A.3
  • 3
    • 84987349277 scopus 로고
    • Ingredient effects on the thermal inactivation of foot-and-mouth disease virus in formulated, comminuted meat products
    • Blackwell, J. H. and D. A. Rickansrud. 1989. Ingredient effects on the thermal inactivation of foot-and-mouth disease virus in formulated, comminuted meat products. J. Food Sci. 54:1479-1484.
    • (1989) J. Food Sci. , vol.54 , pp. 1479-1484
    • Blackwell, J.H.1    Rickansrud, D.A.2
  • 4
    • 84985278834 scopus 로고
    • Effect of thermal processing on the survival of foot-and-mouth disease virus in ground meat
    • Blackwell, J. H., D. A. Rickansrud, P. D. McKercher, and J. W. McVicar. 1982. Effect of thermal processing on the survival of foot-and-mouth disease virus in ground meat. J. Food Sci. 47:388-392.
    • (1982) J. Food Sci. , vol.47 , pp. 388-392
    • Blackwell, J.H.1    Rickansrud, D.A.2    McKercher, P.D.3    McVicar, J.W.4
  • 5
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    • Federal Register. 1994. Fed. Regist. 59(54):13185.
    • (1994) Fed. Regist. , vol.59 , Issue.54 , pp. 13185
  • 6
    • 0029135556 scopus 로고
    • Effect of low temperature-long time thermal processing of beef-cuts on the survival of foot-and-mouth disease virus
    • Masana, M. O., N. A. Fondevila, M. M. Gallinger, J. A. Lasta, H. R. Rodríguez, and B. Gonzalez. 1995. Effect of low temperature-long time thermal processing of beef-cuts on the survival of foot-and-mouth disease virus. J. Food Prot. 58:165-169.
    • (1995) J. Food Prot. , vol.58 , pp. 165-169
    • Masana, M.O.1    Fondevila, N.A.2    Gallinger, M.M.3    Lasta, J.A.4    Rodríguez, H.R.5    Gonzalez, B.6
  • 7
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    • Color determination of beef juices as an indicator of beef cooking temperature
    • Nusimovich, A. D., R. A. Celmi, and A. F. Pagliaro. 1979. Color determination of beef juices as an indicator of beef cooking temperature. Meat Sci. 3:233-244.
    • (1979) Meat Sci. , vol.3 , pp. 233-244
    • Nusimovich, A.D.1    Celmi, R.A.2    Pagliaro, A.F.3
  • 8
    • 0011268212 scopus 로고
    • Organoleptic qualities and foot-and-mouth disease virus stability in beef patties processed by broiler/continuous beef over cooking
    • Vermeulen, P., V. Umestarazú, S. Huertas, J. Baltar, and J. J. Brum. 1993. Organoleptic qualities and foot-and-mouth disease virus stability in beef patties processed by broiler/continuous beef over cooking, J. Food Prot. 56:219-222.
    • (1993) J. Food Prot. , vol.56 , pp. 219-222
    • Vermeulen, P.1    Umestarazú, V.2    Huertas, S.3    Baltar, J.4    Brum, J.J.5

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.