Influence of moisture content on inactivation of Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium in powdered red and black pepper spices by radio-frequency heating

✍ Scribed by Jeong, Seul-Gi; Kang, Dong-Hyun

• Book ID: 122129398
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 653 KB
• Volume: 176
• Category: Article
• ISSN: 0168-1605
• DOI: 10.1016/j.ijfoodmicro.2014.01.011