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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

Fuente: Wiley Open Access

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Detalles Bibliográficos
Autores principales:	Hun‐Gu Sagong, Won‐Jae Song, Dong‐Hyun Kang
Formato:	Artículo Open Access
Publicado:	Wiley 2025
Materias:	Journal of the Science of Food and Agriculture
Acceso en línea:	Acceder al recurso
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

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