TY  - GEN
AU  - Kim,S-S
AU  - Kang,D-H
TI  - 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
SN  - 1365-2672
PY  - 2016///0502
KW  - Animals
KW  - Cattle
KW  - Escherichia coli O157
KW  - growth & development
KW  - Fats
KW  - chemistry
KW  - Food Microbiology
KW  - Hot Temperature
KW  - Listeria monocytogenes
KW  - Milk
KW  - Pasteurization
KW  - methods
KW  - Salmonella typhimurium
KW  - Temperature
N1  - Publication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1111/jam.12867
ER  -