Shelf-life extension and sanitation of fresh pork loin by e-beam treatment

Journal of Food Protection

Volumn 75, Issue 12, 2012, Pages 2179-2189

  García Márquez, Irene ^a   Cambero, María I ^a   Ordóñez, Juan A ^a   Cabeza, María C ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMAL; ARTICLE; FLOW KINETICS; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; FOOD IRRADIATION; FOOD SAFETY; GROWTH, DEVELOPMENT AND AGING; HUMAN; HYGIENE; LISTERIA MONOCYTOGENES; MEAT; METHODOLOGY; MICROBIOLOGY; PRODUCT SAFETY; RADIATION EXPOSURE; RADIATION RESPONSE; STANDARD; SWINE; TASTE; TEMPERATURE; TIME;

ANIMALS; CONSUMER PRODUCT SAFETY; DOSE-RESPONSE RELATIONSHIP, RADIATION; FOOD CONTAMINATION; FOOD HANDLING; FOOD IRRADIATION; FOOD MICROBIOLOGY; FOOD SAFETY; HUMANS; HYGIENE; LISTERIA MONOCYTOGENES; MEAT; RHEOLOGY; SWINE; TASTE; TEMPERATURE; TIME FACTORS;

LISTERIA; LISTERIA MONOCYTOGENES;

EID: 84871260748     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-12-217     Document Type: Article

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