Irradiation Processing of Ready-To-Eat Meats

doi 10.31274/rtd-180813-7932
Full Text
Abstract

Available in full text

Date

Unknown

Authors
Publisher

Iowa State University

Related search

Quality Characteristics of Irradiated Ready-To-Eat Meats

English

Sources of Contamination of Cooked, Ready-To-Eat Cured and Uncured Meats

Epidemiology and Infection
EpidemiologyInfectious Diseases
1973English

Sales Responses to Recalls for Listeria Monocytogenes: Evidence From Branded Ready-To-Eat Meats

Review of Agricultural Economics
2006English

Postpackage Pasteurization of Ready-To-Eat Deli Meats by Submersion Heating for Reduction of Listeria Monocytogenes

Journal of Food Protection
MicrobiologyFood Science
2002English

Prepackage Surface Pasteurization of Ready-To-Eat Meats With a Radiant Heat Oven for Reduction of Listeria Monocytogenes

Journal of Food Protection
MicrobiologyFood Science
2003English

Use of Pediocin With Other Barriers for Control of Listeria Monocytogenes on Ready-To-Eat (RTE) Processed Meats

English

Occurrence of Listeria Species in Ready to Eat Foods

Epidemiology and Infection
EpidemiologyInfectious Diseases
1995English

Ready-To-Eat Meat Products as a Source of Listeria Monocytogenes

Journal of Veterinary Research (Poland)
Veterinary
2018English

Sterol Oxidation in Ready-To-Eat Infant Foods During Storage

Journal of Agricultural and Food Chemistry
AgriculturalChemistryBiological Sciences
2008English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy