The Effects of Heat Shock on the D-Values of <i>Listeria monocytogenes</i> on Selected Seafood Matrices

ISSN Print: 2165-3402
ISSN Online: 2165-3410
www.scirp.net/journal/aim
E-mail: [email protected]

Citations

"The Effects of Heat Shock on the D-Values of Listeria monocytogenes on Selected Seafood Matrices"
written by Michael V. Wood, Aswathy Sreedharan, Rachael Silverberg, Alina N. Balaguero, Keith R. Schneider,
published by Advances in Microbiology, Vol.5 No.8, 2015

has been cited by the following article(s):

[1]	Αδρανοποίηση Listeria monocytogenes κατά την θερμική επεξεργασία τσιπούρας (Sparus aurata)
	2020

[2]	Thermal Inactivation of Listeria monocytogenes in Crab Meat
	2018

[3]	SURVIVAL OF PATHOGENS IN COOKIE DOUGH DURING STORAGE AND COMPARISON OF DETECTION ASSAYS FOR PATHOGENS IN COOKIE DOUGH
	2016

[4]	Food safety hazards associated with ready-to-bake cookie dough and its ingredients
	Food Control, 2016

[1]	Thermal Adaptation and Inactivation of Vegetable and Environmental isolates of Listeria monocytogenes in Fish Soup Model Nigerian Journal of Microbiology, 2019 DOI:10.67614/njm.2019.jcvacqo2

[2]	Thermal Inactivation of Listeria monocytogenes in Crab Meat Journal of Food Protection, 2018 DOI:10.4315/0362-028X.JFP-18-276

[3]	Food safety hazards associated with ready-to-bake cookie dough and its ingredients Food Control, 2017 DOI:10.1016/j.foodcont.2016.10.010

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