Effect of milk fat content on the performance of ohmic heating for inactivation of Escherichia coli O157:H7, Salmonella enterica Serovar Typhimurium and Listeria monocytogenes. [electronic resource]

By: Contributor(s): Producer: 20160502Description: 475-86 p. digitalISSN:
  • 1365-2672
Subject(s): Online resources: In: Journal of applied microbiology vol. 119
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Publication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't

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