Survival of shiga toxin-producing Escherichia coli (O157:H7 and non-O157:H7) and effectiveness of thermal inactivation by microwaves in Nham (Thai fermented sausage)
2012
Walairut Chantarapanont(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Product Development) E-mail:walairut.c@ku.ac.th | Sunee Nitisinprasert(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Biotechnology) | Frank, Joseph F.(University of Georgia, Athens GA (USA). Department of Food Science and Technology)
AGROVOC Keywords
Bibliographic information
Witthayasan Kasetsart (Sakha Witthayasat)
ISSN
0075-5192
Pagination
pp. 966-977
Other Subjects
Escherichia coli o157:h7; Non-o157:h7 escherichia coli; Nham; Microwave; Thai fermented sausage
Language
English
Type
Summary; Non-Conventional
2016-08-15
AGRIS AP
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