Design of a combined process for the inactivation of Salmonella Enteritidis in liquid whole egg at 55°C

International Journal of Food Microbiology

Volumn 145, Issue 2-3, 2011, Pages 476-482

  Monfort, S ^a   Gayan E ^a   Condon S ^a   Raso, J ^a   Alvarez I ^a  

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

Author keywords

Heat; Inactivation; LWE; Pulsed electric fields; Salmonella

Indexed keywords

CITRIC ACID TRIETHYL ESTER; EDETIC ACID;

ARTICLE; CELL DAMAGE; EGG; HEAT SENSITIVITY; HEAT TOLERANCE; HEAT TREATMENT; LETHALITY; NONHUMAN; PROTEIN CONTENT; PULSED ELECTRIC FIELD; SALMONELLA ENTERITIDIS;

SALMONELLA; SALMONELLA ENTERITIDIS;

EID: 79952191664     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.01.027     Document Type: Article

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