Inactivation effect of UV-C and mild heat treatment against...

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Food Science and Biotechnology 2018 / 9

Inactivation effect of UV-C and mild heat treatment against Salmonella Typhimurium and Escherichia coli O157:H7 on black pepper powder

Park, Mi-Jung, Kim, Jin-Hee, Oh, Se-Wook
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Language:
english
Journal:
Food Science and Biotechnology
DOI:
10.1007/s10068-018-0480-4
Date:
September, 2018
File:
PDF, 803 KB
english, 2018
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