(Q50114088)

25 February 2018

title

Evaluation of the thermal resistance of different Salmonella serotypes in pork meat containing curing additives (English)

1 reference

25 February 2018

author name string

Quintavalla S

1

1 reference

25 February 2018

Larini S

2

1 reference

25 February 2018

Mutti P

3

1 reference

25 February 2018

Barbuti S

4

1 reference

25 February 2018

publication date

1 July 2001

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25 February 2018

International Journal of Food Microbiology

published in

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25 February 2018

volume

67

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25 February 2018

issue

1-2

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25 February 2018

page(s)

107-114

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25 February 2018

The Effect of Water Activity on the Heat Resistance of Heat Sensitive and Heat Resistant Strains of Salmonellae

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900430-5

7 January 2021

Heat resistance of Salmonella typhimurium and Salmonella senftenberg 775 W in chicken meat

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900430-5

7 January 2021

Increased Heat Resistance of Salmonellae in Beef with Added Soy Proteins

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900430-5

7 January 2021

Fate of Salmonella Inoculated into Beef for Cooking

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900430-5

7 January 2021

Thermal Inactivation of Escherichia coli O157: H7, Salmonella senftenberg , and Enzymes with Potential as Time-Temperature Indicators in Ground Beef

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900430-5

7 January 2021

Effects of Heat and Ionizing Radiation on Salmonella typhimurium In Mechanically Deboned Chicken Meat

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900430-5

7 January 2021

Inactivation of Salmonellae in Autoclaved Ground Beef Exposed to Constantly Rising Temperatures 1

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900430-5

7 January 2021

Thermal inactivation of Escherichia coli O157:H7, Salmonella senftenberg, and enzymes with potential as time-temperature indicators in ground turkey thigh meat

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900430-5

7 January 2021

10.1016/S0168-1605(01)00430-5

Identifiers

DOI

1 reference

25 February 2018

1 reference

25 February 2018