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

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...

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Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Pagal, Gladess A. (Зохиогч), Gabriel, Alonzo A. (Зохиогч)
Формат:	Analytics
Хэл сонгох:	англи
Хэвлэсэн:	2020.
Нөхцлүүд:	D-value. Orange juice. Pathogens. Thermal inactivation. Thermal processing. Z-value.
Онлайн хандалт:	https://forms.gle/KZjBv7aRtY6jiL5E9