Effects of temperature, pH, and controlled water activity on inactivation of spores of Bacillus cereus in paprika powder by near-IR radiation

Published 2008 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Effects of temperature, pH, and controlled water activity on inactivation of spores of Bacillus cereus in paprika powder by near-IR radiation
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 89, Issue 3, Pages 319-324
Publisher
Elsevier BV
Online
2008-05-17
DOI
10.1016/j.jfoodeng.2008.05.010

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.