Work

Effects and interactions of gallic acid, eugenol and temperature on thermal inactivation of Salmonella spp. in ground chicken

Year: 2017

Type: article

Source: Food Research International

DOI: 10.1016/j.foodres.2017.10.055

Authors: Julio Cesar López-Romero, Martin Valenzuela-Melendres, Vijay K. Juneja, Jimena García-Dávila, Juan Pedro Camou, Aida Peña-Ramos, Humberto González-Ríos

Institutions: Centro de Investigación en Alimentación y Desarrollo, Agricultural Research Service, Eastern Regional Research Center

Language: English

Topic: Microbial Inactivation Methods

Subfield: Biotechnology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2765798917

FWCI: 2.515

Cites: 34

Cited by: 35

Related to: 10