High pressure processing of raw meat with essential oils-microbial survival, meat quality, and models: A review-Reference-Cited by-同舟云学术

High pressure processing of raw meat with essential oils-microbial survival, meat quality, and models: A review

Published:2022-02 Issue: Volume:132 Page:108529
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Chuang Shihyu^ORCID,Sheen Shiowshuh^ORCID

Funder

USDA ARS

U.S. Department of Agriculture

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference118 articles.

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3. Effect of high pressure processing on the survival of Salmonella Enteritidis and shelf-life of chicken fillets;Argyri;Food Microbiology,2018

4. Decontamination technologies for meat products;Aymerich;Meat Science,2008

5. Natural antimicrobial/antioxidant agents in meat and poultry products as well as fruits and vegetables: A review;Aziz;Critical Reviews in Food Science and Nutrition,2018

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