Reduction of Salmonella enterica on grape tomatoes using microwave heating-Reference-Cited by-同舟云学术

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Reduction of Salmonella enterica on grape tomatoes using microwave heating

Published:2011-01-31 Issue:1 Volume:145 Page:349-352
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Lu Y.,Turley A.,Dong X.,Wu C.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Cited by 29 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Microbial Safety of Microwave Processing;Food Engineering Series;2024

2. Microwave-Assisted Thermal Sterilization and Pasteurization;Food Engineering Series;2024

3. Bacteria reduction and quality improvement of 3D printed fresh carrots by inner design and moderate microwave treatment;Journal of Food Process Engineering;2023-11-08

4. Intermittent high-power short-time microwave-vacuum treatment combined with steam impingement for effective microbial decontamination of black pepper (Piper nigrum);Journal of Food Engineering;2023-04

5. Recent Developments in Thermal Processing of Foods;Food Engineering Series;2023

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