Effect of heating rates on thermal destruction kinetics of Escherichia coli ATCC25922 in mashed potato and the associated changes in product color

Food Control ◽  
2019 ◽  
Vol 97 ◽  
pp. 39-49 ◽  
Author(s):  
Xiaoxi Kou ◽  
Rui Li ◽  
Lihui Zhang ◽  
Hosahalli Ramaswamy ◽  
Shaojin Wang
2018 ◽  
Vol 40 (5) ◽  
pp. 91-110
Author(s):  
N.I. Dunayevska ◽  
◽  
Ya.I. Zasiadko ◽  
T.S. Shchudlo ◽  
◽  
...  

2018 ◽  
Vol 7 (4) ◽  
pp. 738-753 ◽  
Author(s):  
Natalya Dunayevska ◽  
Yaroslav Zasiadko ◽  
Taras Shchudlo

1965 ◽  
Vol 13 (3) ◽  
pp. 478-485 ◽  
Author(s):  
Donald R. Daoust ◽  
Hamed M. El-Bisi ◽  
Warren Litsky

1965 ◽  
Vol 13 (3) ◽  
pp. 478-485 ◽  
Author(s):  
Donald R. Daoust ◽  
Hamed M. El-Bisi ◽  
Warren Litsky

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