Gayán, Elisa <br/><br/>
Modeling optimal process conditions for UV-heat inactivation of foodborne pathogens in liquid foods.  [electronic resource] 

 -  Food microbiology  Dec 2016 
 - 13-20 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1095-9998 
<br/><br/><label>Standard No.: </label>10.1016/j.fm.2016.06.011  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Colony Count, Microbial<br/>Disinfection--methods<br/>Escherichia coli O157--physiology<br/>Food Irradiation<br/>Food Microbiology--methods<br/>Food Safety<br/>Fruit and Vegetable Juices--microbiology<br/>Hot Temperature<br/>Listeria monocytogenes--physiology<br/>Microbial Viability--radiation effects<br/>Models, Biological<br/>Salmonella typhimurium--physiology<br/>Staphylococcus aureus--physiology<br/>Ultraviolet Rays<br/>Vegetables--microbiology