Optimization of supercritical carbon dioxide treatment for the inactivation of the natural microbial flora in cubed cooked ham

International Journal of Food Microbiology

Volumn 161, Issue 3, 2013, Pages 189-196

  Ferrentino, Giovanna ^a   Balzan, Sara ^a   Spilimbergo, Sara ^a  

^a UNIVERSITY OF TRENTO   (Italy)

Author keywords

Cubed cooked ham; Natural microbial flora; Quality attributes; Supercritical carbon dioxide

Indexed keywords

CARBON DIOXIDE;

AEROBIC BACTERIUM; ARTICLE; BACTERIAL GROWTH; COLIFORM BACTERIUM; COLOR; COMPOSITE MATERIAL; CONTROLLED STUDY; INDEPENDENT VARIABLE; LACTIC ACID BACTERIUM; MICROFLORA; MOULD; NONHUMAN; PATHOGEN LOAD; PH; PRESSURE; PSYCHROPHILIC BACTERIUM; QUALITATIVE ANALYSIS; RESPONSE SURFACE METHOD; STORAGE; TEMPERATURE; YEAST;

EID: 84872593254     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.12.004     Document Type: Article

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