Publication | Closed Access
Radio-frequency heating to inactivate Salmonella Typhimurium and Escherichia coli O157:H7 on black and red pepper spice
116
Citations
28
References
2011
Year
Foodborne PathogensRadiofrequency HeatingSalmonella TyphimuriumFood MicrobiologyMicrobiologyPublic HealthRadio-frequency HeatingRed Pepper SpiceFood SafetyOhmic Heating
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