Effect of mild steaming treatment on the inactivation of...

Food Control 2019 / 12 Vol. 106

Effect of mild steaming treatment on the inactivation of Salmonella, Listeria monocytogenes, Escherichia coli O157:H7 and their surrogates on black peppercorns

Zhou, Zijin, Zuber, Sophie, Campagnoli, Matteo, Putallaz, Thierry, Devlieghere, Frank, Uyttendaele, Mieke
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Volume:
106
Journal:
Food Control
DOI:
10.1016/j.foodcont.2019.106726
Date:
December, 2019
File:
PDF, 1006 KB
2019
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