Response Surface Modeling for the Inactivation of...

Journal of Food Protection 2001 / 08 Vol. 64; Iss. 8

Response Surface Modeling for the Inactivation of Escherichia coli O157:H7 on Green Peppers (Capsicum annuum L.) by Chlorine Dioxide Gas Treatments

HAN, Y., FLOROS, J. D., LINTON, R. H., NIELSEN, S. S., NELSON, P. E.
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Volume:
64
Language:
english
Journal:
Journal of Food Protection
DOI:
10.4315/0362-028X-64.8.1128
Date:
August, 2001
File:
PDF, 222 KB
english, 2001
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