Modeling optimal process conditions for UV-heat inactivation of foodborne pathogens in liquid foods. [electronic resource]
Producer: 20170303Description: 13-20 p. digitalISSN:- 1095-9998
- Colony Count, Microbial
- Disinfection -- methods
- Escherichia coli O157 -- physiology
- Food Irradiation
- Food Microbiology -- methods
- Food Safety
- Fruit and Vegetable Juices -- microbiology
- Hot Temperature
- Listeria monocytogenes -- physiology
- Microbial Viability -- radiation effects
- Models, Biological
- Salmonella typhimurium -- physiology
- Staphylococcus aureus -- physiology
- Ultraviolet Rays
- Vegetables -- microbiology
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Publication Type: Journal Article
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