- Tytuł:
- Influence of food composition type on the microwave heating time in relation to the inactivation of Salmonella enterica serovar Enteritidis and Shiga-toxigenic Escherichia coli (STEC) O157
- Autorzy:
- Temat:
-
Microwave heating
Bacterial inactivation
Food composition
Salmonella enterica serovar Enteritidis
STEC O157
Nutrition. Foods and food supply
TX341-641
Hospitality industry. Hotels, clubs, restaurants, etc. Food service
TX901-946.5 - Źródło:
- Food Research, Vol 3, Iss 5, Pp 597-603 (2019)
- Opis pliku:
- electronic resource
- Relacje:
- https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_28__fr-2019-e02_new_3.pdf; https://doaj.org/toc/2550-2166
- Dostęp URL:
- https://doaj.org/article/3fdf4233e7274dbf9bdcfeaa81e5f185  Link otwiera się w nowym oknie
Czasopismo naukowe