Effects of supercritical carbon dioxide treatment against generic Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and E. coli O157:H7 in marinades and marinated pork

Meat Science

Volumn 82, Issue 4, 2009, Pages 419-424

  Choi, Y M ^a   Bae, Y Y ^a   Kim, K H ^a   Kim, B C ^a   Rhee, M S ^a  

^a Korea University   (South Korea)

Author keywords

Foodborne pathogenic bacteria; Marinade; Marinated pork; Supercritical carbon dioxide

Indexed keywords

BACTERIA (MICROORGANISMS); CAPSICUM FRUTESCENS; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA TYPHIMURIUM;

EID: 67349285469     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.02.016     Document Type: Article

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