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Volumn 33, Issue 7, 2000, Pages 514-519

Predictive Modelling of Listeria monocytogenes Inactivation Under High Pressure Carbon Dioxide

Author keywords

high pressure carbon dioxide; Listeria monocytogenes; Predictive modelling

Indexed keywords


EID: 0034583877     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.2000.0698     Document Type: Article
Times cited : (28)

References (15)
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  • 4
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    • Antimicrobial effect of pressurized carbon dioxide on Listeria monocytogenes
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  • 6
    • 0000148170 scopus 로고
    • A review of effects of carbon dioxide on microbial growth and food quality
    • DANIELS J. A., KRISHNAMURTHI R., RIZVI S. S. A. A review of effects of carbon dioxide on microbial growth and food quality. Journal of Food Protection. 48:1985;532-537.
    • (1985) Journal of Food Protection , vol.48 , pp. 532-537
    • Daniels, J.A.1    Krishnamurthi, R.2    Rizvi, S.S.A.3
  • 7
    • 0002649066 scopus 로고
    • Effects of high pressure carbon dioxide on the reduction of microorganisms in fresh celery
    • KUHNE K., KNORR D. Effects of high pressure carbon dioxide on the reduction of microorganisms in fresh celery. European Food Science. 41:1990;55-58.
    • (1990) European Food Science , vol.41 , pp. 55-58
    • Kuhne, K.1    Knorr, D.2
  • 9
    • 0029764884 scopus 로고    scopus 로고
    • Inactivation of Escherichia coli by carbon dioxide under pressure
    • BALLESTRA P., SILVA A. A. D., CUQ J. L. Inactivation of Escherichia coli by carbon dioxide under pressure. Journal of Food Science. 61:1996;829-836.
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    • Ballestra, P.1    Silva, A.A.D.2    Cuq, J.L.3
  • 10
    • 0031281073 scopus 로고    scopus 로고
    • Inactivation of Lactobacillus sp. from Kimchi by high pressure carbon dioxide
    • HONG S. I., PARK W. S., PYUN Y. R. Inactivation of Lactobacillus sp. from Kimchi by high pressure carbon dioxide. Lebensmittel-Wissenschaft und-Technologie. 30:1997;681-685.
    • (1997) Lebensmittel-Wissenschaft Und-technologie , vol.30 , pp. 681-685
    • Hong, S.I.1    Park, W.S.2    Pyun, Y.R.3
  • 12
    • 0030115552 scopus 로고    scopus 로고
    • Thermal inactivation of bacteria - A new predictive model for the combined effect of three environmental factors: Temperature, PH and water activity
    • CERF O., DAVEY K. R., SADOUDI A. K. Thermal inactivation of bacteria - a new predictive model for the combined effect of three environmental factors: temperature, PH and water activity. Food Research International. 29:1996;219-226.
    • (1996) Food Research International , vol.29 , pp. 219-226
    • Cerf, O.1    Davey, K.R.2    Sadoudi, A.K.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.