School of Environmental and Biological Sciences, Food Science

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    Projects

  • Research Output

    A predictive growth model for Clostridium botulinum during cooling of cooked uncured ground beef

    Juneja, V. K., Purohit, A. S., Golden, M., Osoria, M., Glass, K. A., Mishra, A., Thippareddi, H., Devkumar, G., Mohr, T. B., Minocha, U., Silverman, M. & Schaffner, D. W., Feb 2021, In : Food Microbiology. 93, 103618.

    Research output: Contribution to journalArticle

  • Accelerating aroma formation of raw soy sauce using low intensity sonication

    Gao, X., Liu, E., Zhang, J., Yang, L., Huang, Q., Chen, S., Ma, H., Ho, C. T. & Liao, L., Nov 1 2020, In : Food Chemistry. 329, 127118.

    Research output: Contribution to journalArticle