Inactivation and sublethal injury of Salmonella Typhimurium on beef and in aqueous solution treated with lactic acid.

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第一作者： Yunshuang,Man

第一单位： Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, PR China.

作者： Yunshuang,Man ^[1] ; Mengjiao,Zhang ^[1] ; Hui,Tang ^[1] ; Rui,Wen ^[1] ; Rongrong,Yang ^[1] ; Lin,Mei ^[1] ; Jun,Qi ^[1] ; Ruitong,Dai ^[2] ; Guoyuan,Xiong ^[3] ; Lele,Shao ^[4]

作者单位： Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, PR China. ^[1] College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China. ^[2] School of Food Engineering, Anhui Science and Technology University, Chuzhou, Anhui 233100, PR China. ^[3] Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, PR China. Electronic address: shaolele@ahau.edu.cn. ^[4]

关键词 Flow cytometry High content imaging system Lactic acid Modified Logistic model Modified Weibull model Sublethal injury