Inactivation of Escherichia coli O157:H7 and Bacillus cereus by power ultrasound during the curing processing in brining liquid and beef

Published 2017 View Full Article

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Title
Inactivation of Escherichia coli O157:H7 and Bacillus cereus by power ultrasound during the curing processing in brining liquid and beef
Authors
Keywords
Ultrasound, Escherichia coli, Bacillus cereus, Weibull modeling, Hydrogen peroxide, Cell particle size distribution
Journal
FOOD RESEARCH INTERNATIONAL
Volume 102, Issue -, Pages 717-727
Publisher
Elsevier BV
Online
2017-09-23
DOI
10.1016/j.foodres.2017.09.062

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