D- and z-values of Escherichia coli O157 H7, Salmonella enterica, and Listeria monocytogenes in heated orange juice

D- and z-values of Escherichia coli O157 H7, Salmonella enterica, and Listeria monocytogenes in heated orange juice

Veure totes les versions (2)

This study was conducted to determine the decimal reduction times (D) and the thermal resistance parameter (z) values of relevant foodborne pathogens linked with fruit juice consumption ?namely Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes. Cocktails of different strains...

Descripció completa

Dades bibliogràfiques
Autors principals: Pagal, Gladess A. (Autor), Gabriel, Alonzo A. (Autor)
Format: Analytics
Idioma:English
Publicat: 2020.
Matèries:
D-value.
Orange juice.
Pathogens.
Thermal inactivation.
Thermal processing.
Z-value.
Accés en línia:https://forms.gle/KZjBv7aRtY6jiL5E9