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For: Murray K, Tremblay C, Rghei A, Warriner K. Challenges and options for enhancing Salmonella control in partially cooked breaded poultry products. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2018.03.003] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Number Cited by Other Article(s)
1
Zhu J, Zhang D, Zhou X, Cui Y, Jiao S, Shi X. Development of a pasteurization method based on radio frequency heating to ensure microbiological safety of liquid egg. Food Control 2021. [DOI: 10.1016/j.foodcont.2019.107035] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
2
Lianou A, Raftopoulou O, Spyrelli E, Nychas GJE. Growth of Listeria monocytogenes in Partially Cooked Battered Chicken Nuggets as a Function of Storage Temperature. Foods 2021;10:foods10030533. [PMID: 33806490 PMCID: PMC8001785 DOI: 10.3390/foods10030533] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Revised: 02/19/2021] [Accepted: 03/01/2021] [Indexed: 12/29/2022]  Open
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