论文信息 - Controlling growth of Streptococcus faecium in a ham model with heat and ethylenediamine tetraacetic acid, tertiary butylhydroquinone or nisin. - 字舞流文

Controlling growth of Streptococcus faecium in a ham model with heat and ethylenediamine tetraacetic acid, tertiary butylhydroquinone or nisin.

J. H. Houben | B. Krol

[1] M. Raccach,et al. Antibacterial Effect of Tertiary Butylhydroquinone Against Two Genera of Gram Positive Cocci , 1982 .

[2] C. J. Brekke,et al. Antimicrobial Activity of Butylated Hydroxyanisole, Tertiary Butylhydroquinone, and Potassium Sorbate in Combination , 1981 .

[3] E. Hulland,et al. Canned Foods: Thermal Processing and Microbiology , 1980 .

[4] M. Robach,et al. Inhibition of Staphylococcus aureus by Potassium Sorbate in Combination with Sodium Chloride, Tertiary Butylhydroquinone, Butylated Hydroxanisole or Ethylenediamine Tetraacetic Acid. , 1980, Journal of food protection.

[5] P. Oelker. Einfluß der kapazitiven Hochfrequenz‐Erwärmung auf das Wasserbindungsvermögen von Fleisch January Mitt. Einfluß der Proteindenaturationsgeschwindigkeit im kapazitiven HF‐Feld und im Wasserbad auf die Wasserbindung von Rindfleisch , 1976 .

[6] D. A. Shapton,et al. The Evaluation of Sterilization and Pasteurization Processes from Temperature Measurements in Degrees Celsius (°C) , 1971 .

[7] James B. Evans,et al. THE EFFECT OF HEAT AND IRRADIATION ON THE MICROFLORA OF CANNED HAMS , 1960 .