Application of gamma radiation for the reduction of norovirus and the quality stability in optimally ripened cabbage kimchi

标题
Application of gamma radiation for the reduction of norovirus and the quality stability in optimally ripened cabbage kimchi
作者
关键词
Gamma radiation, Murine norovirus-1, Cabbage kimchi, pH, Acidity, D-value
出版物
FOOD RESEARCH INTERNATIONAL
Volume 100, Issue -, Pages 277-281
出版商
Elsevier BV
发表日期
2017-08-31
DOI
10.1016/j.foodres.2017.08.061

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