Comparison of the effect of 2450 MHz and 915 MHz microwave heating on the inactivation of Escherichia coliO157:H7 and Salmonella Typhimurium in large‐scale peanut butter processing
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Wiley Open Access
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| Main Authors: | , , |
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| Format: | Artículo Open Access |
| Published: |
Wiley
2025
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| Subjects: | |
| Online Access: | |
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| DOI: | 10.1002/jsfa.14306 |
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