The influence of ultrasonic treatment on the growth of the strains of Salmonella enterica subs. typhimurium

Journal of Food Science and Technology

Volumn 54, Issue 8, 2017, Pages 2214-2223

  Sienkiewicz, Jolanta Joanna ^a   Wesołowski, Andrzej ^b   Stankiewicz, Wanda ^c   Kotowski, Romuald ^d  

^a Food Technology and Food Service Institute   (Poland)

^b UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

^c MILITARY INSTITUTE OF HYGIENE AND EPIDEMIOLOGY   (Poland)

^d POLISH JAPANESE INSTITUTE OF INFORMATION TECHNOLOGY   (Poland)

Author keywords

Microbiological inactivation; Salmonella enterica subs. typhimurium; Ultrasound

Indexed keywords

BACTERIA; FOOD STORAGE; SONICATION; THERMAL PROCESSING (FOODS); ULTRASONICS;

BACTERIA INACTIVATION; BACTERIAL POPULATION; MICROBIOLOGICAL INACTIVATION; NUTRITIONAL VALUE; PATHOGENIC BACTERIUM; SALMONELLA ENTERICA; ULTRASONIC TREATMENTS; ULTRASOUND WAVES;

SALMONELLA;

EID: 85021207345     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-017-2648-y     Document Type: Article

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