R. Hamidi, S. Shekarforoush, S. Hosseinzadeh, S. Basiri
{"title":"近中性电解水和过氧乙酸对家禽肉上接种大肠杆菌、鼠伤寒沙门菌和单核增生李斯特菌存活的影响","authors":"R. Hamidi, S. Shekarforoush, S. Hosseinzadeh, S. Basiri","doi":"10.4315/1541-9576-41.4.380","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Near Neutral Electrolyzed Water and Peroxyacetic Acid and Their Effect on the Survival of Escherichia coli, Salmonella Typhimurium, and Listeria monocytogenes Inoculated on Poultry Meat\",\"authors\":\"R. Hamidi, S. Shekarforoush, S. Hosseinzadeh, S. Basiri\",\"doi\":\"10.4315/1541-9576-41.4.380\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":38649,\"journal\":{\"name\":\"Food Protection Trends\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-07-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Protection Trends\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.4315/1541-9576-41.4.380\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Medicine\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Protection Trends","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4315/1541-9576-41.4.380","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Medicine","Score":null,"Total":0}
Near Neutral Electrolyzed Water and Peroxyacetic Acid and Their Effect on the Survival of Escherichia coli, Salmonella Typhimurium, and Listeria monocytogenes Inoculated on Poultry Meat