Impact of Chlorine, Temperature and Freezing Shock on the Survival Behavior of <i>Escherichia coli</i> O157:H7 on Ready-to-Eat Meats

Journals Menu

Follow SCIRP

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Impact of Chlorine, Temperature and Freezing Shock on the Survival Behavior of Escherichia coli O157:H7 on Ready-to-Eat Meats"
written by Shiowshuh Sheen, Cheng-An Hwang, Vijay K. Juneja,
published by Food and Nutrition Sciences, Vol.3 No.4, 2012

has been cited by the following article(s):

[1]	Growth behavior prediction of fresh catfish fillet with Pseudomonas aeruginosa under stresses of allyl isothiocyanate, temperature and modified atmosphere
	Food Control, 2015

[2]	Growth behavior prediction of fresh catfish fillet with Pseudomonas aeruginosa under stresses of allyl isothiocyanate, temperature and modified atmosphere
	Food Control, 2015

[3]	The influence of acid stress on the growth of Listeria monocytogenes and Escherichia coli O157: H7 on cooked ham
	Food Control, 2014

[4]	The influence of acid stress on the growth of Listeria monocytogenes and Escherichia coli O157: H7 on cooked ham
	Food Control, 2014

[1]	Growth behavior prediction of fresh catfish fillet with Pseudomonas aeruginosa under stresses of allyl isothiocyanate, temperature and modified atmosphere Food Control, 2015 DOI:10.1016/j.foodcont.2014.07.030

[2]	The influence of acid stress on the growth of Listeria monocytogenes and Escherichia coli O157:H7 on cooked ham Food Control, 2014 DOI:10.1016/j.foodcont.2013.09.040

[3]	Encyclopedia of Industrial Biotechnology 2013 DOI:10.1002/9780470054581.eib657

[4]	Encyclopedia of Industrial Biotechnology 2013 DOI:10.1002/9780470054581.eib657

Follow SCIRP