High hydrostatic pressure inactivation of total aerobic bacteria in raw meatball
暂无分享,去创建一个
[1] Gurbuz Gunes,et al. Original article Influence of gamma irradiation on growth and survival of Escherichia coli O157:H7 and quality of cig kofte, a traditional raw meat product , 2007 .
[2] R. Çibik,et al. Assessment of microbiological quality of cig kofte (raw consumed spiced meatball): Prevalence and antimicrobial susceptibility of Salmonella , 2012 .
[3] A. Valadez,et al. Major microbiological hazards associated with packaged fresh and processed meat and poultry. , 2012 .
[4] M. Ardıç,et al. Determination of changes occurred in the microflora of cig kofte (raw meat balls) at different storage temperatures , 2008 .
[5] D. Knorr,et al. Effects of High Pressure on Spores , 2001 .
[6] D. Ledward,et al. High pressure processing of fresh meat--is it worth it? , 2013, Meat science.
[7] E. B. Bingol,et al. The Microbiological, Serological and Parasitological Quality of Cig Kofte (Raw Meatball) and Its Lettuce Marketed in Istanbul , 2008 .
[8] M. Ghoul,et al. Influence of high pressure on the color and microbial quality of beef meat , 2003 .
[9] C. Gill,et al. Microbial decontamination of raw and ready-to-eat meats , 2012 .
[10] R. Buckow,et al. High pressure application for food biopolymers. , 2006, Biochimica et biophysica acta.
[11] B. M. Taban. Listeria monocytogenes in cig kofte without meat: A novel bulgur ball product , 2012 .
[12] V.M. Balasubramaniam,et al. Microbial decontamination of food by high pressure processing , 2012 .
[13] O. S. Toker,et al. Effect of yoghurt or yoghurt serum on microbial quality of cig kofte , 2014, Journal of Food Science and Technology.
[14] B. Kılıç. Current trends in traditional Turkish meat products and cuisine , 2009 .
[15] Anne Carlez,et al. Changes in Colour and Myoglobin of Minced Beef Meat Due to High Pressure Processing , 1995 .