| 000 | 01458 a2200409 4500 | ||
|---|---|---|---|
| 005 | 20250517112605.0 | ||
| 264 | 0 | _c20170303 | |
| 008 | 201703s 0 0 eng d | ||
| 022 | _a1095-9998 | ||
| 024 | 7 |
_a10.1016/j.fm.2016.06.011 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aGayán, Elisa | |
| 245 | 0 | 0 |
_aModeling optimal process conditions for UV-heat inactivation of foodborne pathogens in liquid foods. _h[electronic resource] |
| 260 |
_bFood microbiology _cDec 2016 |
||
| 300 |
_a13-20 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aColony Count, Microbial |
| 650 | 0 | 4 |
_aDisinfection _xmethods |
| 650 | 0 | 4 |
_aEscherichia coli O157 _xphysiology |
| 650 | 0 | 4 | _aFood Irradiation |
| 650 | 0 | 4 |
_aFood Microbiology _xmethods |
| 650 | 0 | 4 | _aFood Safety |
| 650 | 0 | 4 |
_aFruit and Vegetable Juices _xmicrobiology |
| 650 | 0 | 4 | _aHot Temperature |
| 650 | 0 | 4 |
_aListeria monocytogenes _xphysiology |
| 650 | 0 | 4 |
_aMicrobial Viability _xradiation effects |
| 650 | 0 | 4 | _aModels, Biological |
| 650 | 0 | 4 |
_aSalmonella typhimurium _xphysiology |
| 650 | 0 | 4 |
_aStaphylococcus aureus _xphysiology |
| 650 | 0 | 4 | _aUltraviolet Rays |
| 650 | 0 | 4 |
_aVegetables _xmicrobiology |
| 700 | 1 | _aSerrano, María Jesús | |
| 700 | 1 | _aÁlvarez, Ignacio | |
| 700 | 1 | _aCondón, Santiago | |
| 773 | 0 |
_tFood microbiology _gvol. 60 _gp. 13-20 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.fm.2016.06.011 _zAvailable from publisher's website |
| 999 |
_c26354157 _d26354157 |
||