Radio-frequency heating to inactivate Salmonella...

International Journal of Food Microbiology 2012 Vol. 153; Iss. 1-2

Radio-frequency heating to inactivate Salmonella Typhimurium and Escherichia coli O157:H7 on black and red pepper spice

Sung-Youn Kim, Hun-Gu Sagong, Sang Ho Choi, Sangryeol Ryu, Dong-Hyun Kang
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Volume:
153
Year:
2012
Language:
english
Pages:
5
DOI:
10.1016/j.ijfoodmicro.2011.11.004
File:
PDF, 590 KB
english, 2012
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