Synergistic effect of 222-nm krypton-chlorine excilamp and mild heating combined treatment on inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in apple juice
Kang, Jun-Won, Kim, Woo-Ju, Kang, Dong-HyunVolume:
329
Journal:
International Journal of Food Microbiology
DOI:
10.1016/j.ijfoodmicro.2020.108665
Date:
September, 2020
Fichier:
PDF, 969 KB
2020
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