Radio frequency inactivation of E. coli O157: H7 and Salmonella Typhimurium ATCC 14028 in black pepper (piper nigrum) kernels: Thermal inactivation kinetic study and quality evaluation-Reference-Cited by-同舟云学术

Radio frequency inactivation of E. coli O157: H7 and Salmonella Typhimurium ATCC 14028 in black pepper (piper nigrum) kernels: Thermal inactivation kinetic study and quality evaluation

Published:2022-02 Issue: Volume:132 Page:108553
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Tong Tingyu,Wang Pinzheng,Shi Hu,Li Feng,Jiao Yang

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference48 articles.

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