Thermal inactivation of Listeria monocytogenes in the Shaka agitated reciprocal retort: Influence of food matrix rheology and fat content

dc.contributor.author	Verheyen, Davy
dc.contributor.author	Altin, Ozan
dc.contributor.author	Skipnes, Dagbjørn
dc.contributor.author	Erdogdu, Ferruh
dc.contributor.author	Skåra, Torstein
dc.contributor.author	Van Impe, Jan F.M.
dc.date.accessioned	2021-03-16T12:56:45Z
dc.date.available	2021-03-16T12:56:45Z
dc.date.created	2021-03-12T13:03:07Z
dc.date.issued	2021
dc.identifier.citation	Food and Bioproducts Processing. 2021, 125 22-36.	en_US
dc.identifier.issn	0960-3085
dc.identifier.uri	https://hdl.handle.net/11250/2733664
dc.language.iso	eng	en_US
dc.title	Thermal inactivation of Listeria monocytogenes in the Shaka agitated reciprocal retort: Influence of food matrix rheology and fat content	en_US
dc.type	Journal article	en_US
dc.type	Peer reviewed	en_US
dc.description.version	publishedVersion
dc.description.version	acceptedVersion
dc.source.pagenumber	22-36	en_US
dc.source.volume	125	en_US
dc.source.journal	Food and Bioproducts Processing	en_US
dc.identifier.doi	10.1016/j.fbp.2020.10.007
dc.identifier.cristin	1897656
cristin.ispublished	true
cristin.fulltext	original
cristin.fulltext	postprint
cristin.qualitycode	1