13 results on '"Koutsoumanis K"'
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2. Effect of inoculum size, bacterial species, type of surfaces and contact time to the transfer of foodborne pathogens from inoculated to non-inoculated beef fillets via food processing surfaces
3. Efficacies of soy sauce and wine base marinades for controlling spoilage of raw beef
4. Prevalence and concentration of verocytotoxigenic Escherichia coli, Salmonella enterica and Listeria monocytogenes in the beef production chain: A review
5. Effect of treating lettuce surfaces with acidulants on the behaviour of Listeria monocytogenes during storage at 5 and 20 °C and subsequent exposure to simulated gastric fluid
6. A study on the variability in the growth limits of individual cells and its effect on the behavior of microbial populations
7. Field evaluation of the application of time temperature integrators for monitoring fish quality in the chill chain
8. Development of a Safety Monitoring and Assurance System for chilled food products
9. Growth and survival of Aeromonas hydrophila in rice pudding (milk rice) during its storage at 4°C and 12°C
10. Application of shelf life decision system (SLDS) to marine cultured fish quality
11. Development and Assessment of an Intelligent Shelf Life Decision System for Quality Optimization of the Food Chill Chain
12. Inhibition of Salmonella enteritidis and Staphylococcus aureus in nutrient broth by mint essential oil
13. A predictive model for the non-thermal inactivation of Salmonella enteritidis in a food model system supplemented with a natural antimicrobial
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