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Effect of continuous ohmic heating to inactivate Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice

✍ Scribed by S.-Y. Lee; H.-G. Sagong; S. Ryu; D.-H. Kang

Book ID: 114736919
Publisher: John Wiley and Sons
Year: 2012
Tongue: English
Weight: 336 KB
Volume: 112
Category: Article
ISSN: 1364-5072
DOI: 10.1111/j.1365-2672.2012.05247.x

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