Ultra High Temperature, Ultra Short Time Surface Pasteurization of Meat
- 1 November 1996
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 61 (6), 1216-1218
- https://doi.org/10.1111/j.1365-2621.1996.tb10963.x
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Effect of Trisodium Phosphate on Salmonellae Attached to Chicken SkinJournal of Food Protection, 1994
- Listeria innocua Transformed with an Antibiotic Resistance Plasmid as a Thermal-resistance Indicator for Listeria monocytogenesJournal of Food Protection, 1991
- The Impact of Commercial Processing Procedures on the Bacterial Contamination and Cross-Contamination of Broiler CarcassesJournal of Food Protection, 1990
- Comparison of lithium chloride-phenylethanol-moxalactam and modified Vogel Johnson agars for detection of Listeria spp. in retail-level meats, poultry, and seafoodApplied and Environmental Microbiology, 1989
- Effect of Acetic Acid on the Microbiological Quality of Scalded Picked and Unpicked Broiler CarcassesJournal of Food Protection, 1987
- Penetration of bacteria into meatApplied and Environmental Microbiology, 1977
- Condensation heat transfer in the presence of noncondensables, interfacial resistance, superheating, variable properties, and diffusionInternational Journal of Heat and Mass Transfer, 1966
- Steam Injection HeatingIndustrial & Engineering Chemistry, 1960