Publication | Closed Access
Pathogen reduction on mung bean reduction of Escherichia coli O157:H7, Salmonella enterica and Listeria monocytogenes on mung bean using combined thermal and chemical treatments with acetic acid and hydrogen peroxide
33
Citations
22
References
2018
Year
Microbial ContaminationFoodborne PathogensFoodborne IllnessMung Bean ReductionFood MicrobiologyMung BeanMicrobiologyInfection ControlPublic HealthFoodborne HazardMedicinePathogen ReductionFood Safety
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