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Food and Nutrition Sciences
Submission
Food and Nutrition Sciences
ISSN Print:
2157-944X
ISSN Online:
2157-9458
www.scirp.org/journal/fns
E-mail:
fns@scirp.org
Google-based Impact Factor:
0.92
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"
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):
Google Scholar
CrossRef
[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
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