Use of superheated steam to inactivate Salmonella enterica serovars Typhimurium and Enteritidis contamination on black peppercorns, pecans, and almonds.

Home Use of superheated steam to inactivate Salmonella enterica serovars Typhimurium and Enteritidis contamination on black peppercorns, pecans, and almonds.

Use of superheated steam to inactivate Salmonella enterica serovars Typhimurium and Enteritidis contamination on black peppercorns, pecans, and almonds.

저자

Choongjin Ban, Dae Han Lee, Youngje Jo, Hyeryeon Bae, Haejin Seong, Sang Oh Kim, Seokwon Lim, Young Jin Choi

저널 정보

Journal of Food Engineering

출간연도

2018

링크