Radio-frequency heating to inactivate Salmonella Typhimurium and Escherichia coli O157:H7 on black and red pepper spice

Published 2011 View Full Article

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Title
Radio-frequency heating to inactivate Salmonella Typhimurium and Escherichia coli O157:H7 on black and red pepper spice
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 153, Issue 1-2, Pages 171-175
Publisher
Elsevier BV
Online
2011-11-14
DOI
10.1016/j.ijfoodmicro.2011.11.004

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