Influence of sodium pyrophosphate on thermal inactivation of Listeria monocytogenes in pork slurry and ground pork

Food Microbiology

Volumn 18, Issue 3, 2001, Pages 269-276

  Lihono, M A ^a   Mendonca, A F ^a   Dickson, J S ^a   Dixon, P M ^b  

^a IOWA STATE UNIVERSITY   (United States)

^b Department of Statistics Center for Statistics and Applications in Forensic Evidence Iowa State University 2438 Osborn Dr Ames   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL CELL; CELL DEATH; CELL DENSITY; CELL INACTIVATION; CELL SURVIVAL; CONCENTRATION (PARAMETERS); FOOD CONTROL; HEAT RESISTANCE; HEAT TREATMENT; PHOSPHATE; PORK; PYROPHOSPHATE; SLURRY; TEMPERATURE;

LISTERIA MONOCYTOGENES;

EID: 0034971652     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.2001.0398     Document Type: Article

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