검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
An individual-carcass model for quantifying bacterial cross-contamination in an industrial three-stage poultry scalding tank McCarthy Z, Smith B, Fazil A, Ryan SD, Wu JH, Munther D Journal of Food Engineering, 262, 142, 2019 |
| 2 |
pH dependent C-jejuni thermal inactivation models and application to poultry scalding McCarthy Z, Smith B, Fazil A, Wu JH, Ryan SD, Munther D Journal of Food Engineering, 223, 1, 2018 |
| 3 |
Model of inactivation of Campylobacter jejuni in poultry scalding Osiriphun S, Tuitemwong P, Koetsinchai W, Tuitemwong K, Erickson LE Journal of Food Engineering, 110(1), 38, 2012 |
| 4 |
Decontamination of pork carcasses during scalding and the prevention of Salmonella cross-contamination Bolton DJ, Pearce R, Sheridan JJ, McDowell DA, Blair IS Journal of Applied Microbiology, 94(6), 1036, 2003 |