Kim, S-S <br/><br/>
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] 

 -  Journal of applied microbiology  Aug 2015 
 - 475-86 p.  digital 
<br/><br/> Publication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1365-2672 
<br/><br/><label>Standard No.: </label>10.1111/jam.12867  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cattle<br/>Escherichia coli O157--growth & development<br/>Fats--chemistry<br/>Food Microbiology<br/>Hot Temperature<br/>Listeria monocytogenes--growth & development<br/>Milk--chemistry<br/>Pasteurization--methods<br/>Salmonella typhimurium--growth & development<br/>Temperature