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Showing items 1-8 of 8 (1 Page(s) Totally)
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| 臺大學術典藏 |
2021-07-26T09:44:49Z |
Modeling the reduction of Salmonella and Listeria monocytogenes in ground chicken meat by high pressure processing and trans-cinnamaldehyde
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Chuang S;Sheen S;Sommers C.H;Sheen L.-Y.; Chuang S; Sheen S; Sommers C.H; Sheen L.-Y.; LEE-YAN SHEEN |
| 臺大學術典藏 |
2021-06-22T02:01:27Z |
Combination Effect of High-Pressure Processing and Essential Oil (Melissa officinalis Extracts) or Their Constituents for the Inactivation of Escherichia coli in Ground Beef
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Chien, S.-Y.;Sheen, S.;Sommers, C.;Sheen, L.-Y.; Chien, S.-Y.; Sheen, S.; Sommers, C.; Sheen, L.-Y.; LEE-YAN SHEEN |
| 臺大學術典藏 |
2021-06-22T02:01:26Z |
Thermal inactivation of extraintestinal pathogenic Escherichia coli suspended in ground chicken meat
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Xu, A.;Chuang, S.;Scullen, O.J.;Huang, L.;Sheen, S.;Sheen, L.-Y.;Johnson, J.R.;Sommers, C.H.; Xu, A.; Chuang, S.; Scullen, O.J.; Huang, L.; Sheen, S.; Sheen, L.-Y.; Johnson, J.R.; Sommers, C.H.; LEE-YAN SHEEN |
| 臺大學術典藏 |
2021-06-22T02:01:25Z |
Survival evaluation of salmonella and listeria monocytogenes on selective and nonselective media in ground chicken meat subjected to high hydrostatic pressure and carvacrol
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Chuang, S.;Sheen, S.;Sommers, C.H.;Zhou, S.;Sheen, L.-Y.; Chuang, S.; Sheen, S.; Sommers, C.H.; Zhou, S.; Sheen, L.-Y.; LEE-YAN SHEEN |
| 臺大學術典藏 |
2021-06-22T02:01:25Z |
Modeling the effect of simultaneous use of allyl isothiocyanate and cinnamaldehyde on high hydrostatic pressure inactivation of Uropathogenic and Shiga toxin-producing Escherichia coli in ground chicken
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Chuang, S.;Sheen, S.;Sommers, C.H.;Sheen, L.-Y.; Chuang, S.; Sheen, S.; Sommers, C.H.; Sheen, L.-Y.; LEE-YAN SHEEN |
| 臺大學術典藏 |
2021-06-22T02:01:23Z |
Effect of temperature on the growth of Staphylococcus aureus in ready-to-eat cooked rice with pork floss
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Lu, K.-H.;Sheen, Y.-J.;Huang, T.-P.;Kao, S.-H.;Cheng, C.-L.;Hwang, C.-A.;Sheen, S.;Huang, L.;Sheen, L.-Y.; Lu, K.-H.; Sheen, Y.-J.; Huang, T.-P.; Kao, S.-H.; Cheng, C.-L.; Hwang, C.-A.; Sheen, S.; Huang, L.; Sheen, L.-Y.; LEE-YAN SHEEN |
| 臺大學術典藏 |
2020-03-31T06:51:13Z |
Effect of temperature on the growth of Staphylococcus aureus in ready-to-eat cooked rice with pork floss
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Kao S.-H.; Cheng C.-L.; Hwang C.-A.; Sheen S.; Huang L.; Sheen L.-Y.; Huang T.-P.; Sheen Y.-J.; KUAN-HUNG LU; Sheen L.-Y.;Huang L.;Sheen S.;Hwang C.-A.;Cheng C.-L.;Kao S.-H.;Huang T.-P.;Sheen Y.-J.;KUAN-HUNG LU |
| 臺大學術典藏 |
2020-03-31T06:51:13Z |
Effect of temperature on the growth of Staphylococcus aureus in ready-to-eat cooked rice with pork floss
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Kao S.-H.; Cheng C.-L.; Hwang C.-A.; Sheen S.; Huang L.; Sheen L.-Y.; Huang T.-P.; Sheen Y.-J.; KUAN-HUNG LU; Sheen L.-Y.;Huang L.;Sheen S.;Hwang C.-A.;Cheng C.-L.;Kao S.-H.;Huang T.-P.;Sheen Y.-J.;KUAN-HUNG LU |
Showing items 1-8 of 8 (1 Page(s) Totally)
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