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008181129s2018 ||| | | | eng d
020 ▼a 9780438103689
035 ▼a (MiAaPQ)AAI10687624
035 ▼a (MiAaPQ)wsu:12261
040 ▼a MiAaPQ ▼c MiAaPQ ▼d 248032
0491 ▼f DP
0820 ▼a 641
1001 ▼a Munoz, Nydia.
24510 ▼a Using Oxygen and Biopreservation as Hurdles to Improve Safety of Cooked Food during Storage at Refrigeration Temperatures.
260 ▼a [S.l.] : ▼b Washington State University., ▼c 2018
260 1 ▼a Ann Arbor : ▼b ProQuest Dissertations & Theses, ▼c 2018
300 ▼a 125 p.
500 ▼a Source: Dissertation Abstracts International, Volume: 79-11(E), Section: B.
500 ▼a Adviser: Shyam Sablani.
5021 ▼a Thesis (Ph.D.)--Washington State University, 2018.
520 ▼a Cook-chill food products are of concern because they can support the microbial growth of pathogens when subjecting to time/temperature abuses during processing and distribution. The maximum recommended storage temperatures for such products is 5
520 ▼a The first strategy investigated the use of headspace oxygen in different model foods to prevent the growth of anaerobic pathogenic bacteria in in-pack pasteurized chilled food at various storage temperatures. Results showed that the structure an
520 ▼a In the second strategy, the antagonistic activity of Lactobacillus rhamnosus GG on five pathogens and its heat sensitivity in soup products were observed. Then Lactobacillus rhamnosus GG effectiveness as a protective culture on Listeria and Salm
590 ▼a School code: 0251.
650 4 ▼a Food science.
690 ▼a 0359
71020 ▼a Washington State University. ▼b Biological and Agricultural Engineering.
7730 ▼t Dissertation Abstracts International ▼g 79-11B(E).
773 ▼t Dissertation Abstract International
790 ▼a 0251
791 ▼a Ph.D.
792 ▼a 2018
793 ▼a English
85640 ▼u http://www.riss.kr/pdu/ddodLink.do?id=T14996760 ▼n KERIS
980 ▼a 201812 ▼f 2019
990 ▼a 관리자 ▼b 관리자