Juneja, Vijay K <br/><br/>
Modeling the effects of temperature, sodium chloride, and green tea and their interactions on the thermal inactivation of Listeria monocytogenes in turkey.  [electronic resource] 

 -  Journal of food protection  Oct 2014 
 - 1696-702 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1944-9097 
<br/><br/><label>Standard No.: </label>10.4315/0362-028X.JFP-14-124  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Caseins<br/>Cooking<br/>Food Microbiology--methods<br/>Hot Temperature<br/>Listeria monocytogenes--drug effects<br/>Meat--microbiology<br/>Models, Theoretical<br/>Protein Hydrolysates<br/>Reproducibility of Results<br/>Sodium Chloride--chemistry<br/>Tea--chemistry<br/>Time Factors<br/>Turkeys