Publication | Closed Access
Effect of Power Levels on Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in Tomato Paste Using 915-Megahertz Microwave and Ohmic Heating
17
Citations
35
References
2016
Year
Microbial ContaminationFoodborne IllnessFood MicrobiologyEscherichia Coli O157MicrobiologyFoodborne HazardPower LevelsFood SafetyOhmic Heating
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