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Fate of food-associated bacteria in pork as affected by marinade, temperature, and ultrasound
Tina Birk,
Susanne Knøchel
25
Citations (Scopus)
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Dive into the research topics of 'Fate of food-associated bacteria in pork as affected by marinade, temperature, and ultrasound'. Together they form a unique fingerprint.
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Medicine & Life Sciences
Pork Meat
94%
Wine
86%
Temperature
50%
Food
49%
Bacteria
47%
Meat
38%
Campylobacter jejuni
36%
Listeria monocytogenes
24%
Vacuum
24%
Immersion
23%
Yogurt
19%
Product Packaging
16%
Carnobacterium
13%
Acids
5%
Agriculture & Biology
marinating
100%
red wines
80%
pork
70%
bacteria
38%
meat
38%
Carnobacterium piscicola
33%
Campylobacter jejuni
32%
temperature
28%
Listeria monocytogenes
20%
vacuum packaging
18%
yogurt
15%
anti-infective agents
5%
acids
3%
testing
2%