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18篇 您的检索式：作者名="ThippaReddy"

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		题名	作者	年代	出处	被引量
	1	Predictive model for growth of Clostridium perfringens during cooling of cooked uncured beef显示文摘	JUNEJA V K MARKS H THIPPAREDDI H	2008	Food Microbiology2008，25，1：	1
	2	Predictive model for growth of Clostridium perfringens during cooling of cooked uncured beet显示文摘	Vijay K Juneja Harry Marks Harshavardhan Thippareddi	2008	Food Microbiology2008，25，：	1
	3	Low temperature assisted chemical coprecipitation synthesis of 8YSZ plasma sprayable powder for solid oxide fuel cells显示文摘	Singanahally ThippaReddy Aruna Narayanaswamy Balaji Badi Shri Prakash	2011	International Journal of Hydrogen Energy2011，，22：	1
	4	Predictive model for growth of Clostridium perfringens during cooling of cooked uncured beef显示文摘	Vijay K Juneja Harry Marks Harshavardhan Thippareddi	2008	Food Microbiology2008，25，：	1
	5	Validation of a Traditional Italian-Style Salami Manufacturing Process for Control of Salmonella and Listeria monocytogenes显示文摘	K K NIGHTINGALE H THIPPAREDDI R K PHEBUS	2006	Journal of Food Protection2006，69，4：	1
	6	Predictive model for growth of Clostridium perfringens during cooling of cooked uncured beef显示文摘	JUNEJA V K MARKS H THIPPAREDDI H	2008	Food Microbiology2008，25，：	1
	7	Predictive model for growth of Clostridium perfringens during cooling of cooked uncured beef显示文摘	Vijay K Juneja Harry Marks Harshavardhan Thippareddi	2008	Food Microbiology2008，25，：	1
	8	Control of Clostridium perfringens germination and outgrowth by buffered sodium citrate during chilling of roast beef and injected pork显示文摘	THIPPAREDDI H JUNEJA V PHEBUS R K	2003	Journal of Food Protection2003，66，3：	1
	9	Inhibitory effects of organic acid salts ongrowth of Clostridium perfringens from spore inocula during chilling ofmarinated ground turkey breast显示文摘	Juneja V K Thippareddi H	2004	International Journal of Food Mi-crobiology2004，93，：	1
	10	Modeling the effect of temperature on growth of Salmonella in chicken显示文摘	Vijay K. Juneja Martin Valenzuela Melendres Lihan Huang Vinod Gumudavelli Jeyamkondan Subbiah Harshavardhan Thippareddi	2006	Food Microbiology2006，，4：	1
	11	Development of an integrated model for heat transfer and dynamic growth of Clostridium perfringens during the cooling of cooked boneless ham显示文摘	A Amezquita CL Wang L Thippareddi	2005	International Journal of Food Microbiology2005，101，2：	1
	12	Inhibitory effects of organic acid salts on growth of Clostridium perfringens from spore inocula during chilling of marinated ground turkey breast 显示文摘	JUNFJA V K THIPPAREDDI H	2004	International Journal of Food Microbiology2004，93，：	1
	13	Predictive model for growth of Clostridium perfringens during cooling of cooked uncured beef显示文摘	Vijay K. Juneja Harry Marks Harshavardhan Thippareddi	2007	Food Microbiology2007，，1：	1
	14	Predictive model for growth of Clostridium perfringens during cooling of cooked uncured beef显示文摘	Juneja VK Marks H Thippareddi H	2008	Food Microbiology2008，25，1：	1
	15	Inactivation of Escherichia coli K-12 in apple juice using combination of high-pressure homogenization and chitosan显示文摘	KUMAR S THIPPAREDDI H SUBBIAH J	2009	J Food Sci2009，74，1：	1
	16	Predictive model for growthof Clostridium perfringens during cooling of cooked uncured beef显示文摘	JUNEJA V K MARKS H THIPPAREDDI H	2008	FoodMicrobiology2008，25，：	1
	17	Predictive model for growth of Clostridium perfringens in cooked cured pork 显示文摘	JUNEJA V K HUANG L H THIPPAREDDI H H	2006	International Journal of Food Microbiology2006，110，1：	1
	18	Inhibitory effects of organic acid salts on growth of Clostridium Perfringens from spore inocula during chilling of marinated ground turkey breast 显示文摘	Juneja V K H Thippareddi	2004	Food Microbiology2004，93，：	1

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