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For: Lau SK, Wei X, Kirezi N, Panth R, See A, Subbiah J. A Comparison of Three Methods for Determining Thermal Inactivation Kinetics: A Case Study on Salmonella enterica in Whole Milk Powder. J Food Prot 2021;84:521-530. [PMID: 33159446 DOI: 10.4315/jfp-20-232] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Accepted: 10/30/2020] [Indexed: 11/11/2022]
Number Cited by Other Article(s)
1
A comparative study for determination of thermal inactivation parameters of Salmonella in high gel and standard egg white powder using three methods. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
2
Kinetics of heat-induced changes in dairy products: Developments in data analysis and modelling techniques. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105187] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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