Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Saade, Carol"'
Autor:
Saade, Carol, Annous, Bassam A., Gualtieri, Anthony J., Schaich, Karen M., Liu, LinShu, Yam, Kit L.
Publikováno v:
In Innovative Food Science and Emerging Technologies June 2018 47:110-119
Autor:
Saade, Carol, Annous, Bassam A., Gualtieri, Anthony J., Schaich, Karen M., Liu, Linshu, Yam, Kit L.
Publikováno v:
In Innovative Food Science and Emerging Technologies October 2017 43:102-111
Autor:
Saade, Carol, Arijaje, Emily O.
Publikováno v:
In Breakfast Cereals and How They Are Made Edition: Third Edition. 2020:343-359
Autor:
Saade, Carol
Fresh produce consumption is associated with foodborne illnesses. Gaseous chlorine dioxide (ClO2) has the ability to penetrate and inactivate human pathogens attached to inaccessible sites on produce surfaces. The aim of this work was to evaluate the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::069e7c1244c668056d09278b446bc32d
Autor:
A. George, Joseph, Adviento-Borbe, Maria Arlene A., Arijaje, Emily O., Breslin, James C., Burns, Robert E., Caldwell, Elwood F., Chaunier, Laurent, Della Valle, Guy, Etzcorn, John, Fast, Robert B., Hartel, Richard W., Holopainen-Mantila, Ulla, Huang, Victor T., Ievolella, James, Jones, Julie Miller, Jones, Wilf H., Knott, Kevin, Kristiawan, Magdalena, Lauhoff, Charles, Leusner, Steve, Levine, Harry, Levine, Leon, Monahan, Edward J., Perdon, Alicia A., Poutanen, Kaisa S., Pringle, Frank E., Saade, Carol, Sandoval, Aleida J., Schonauer, Sylvia L., Slade, Louise, Strahm, Bradley, Whalen, Paul
Publikováno v:
In Breakfast Cereals and How They Are Made Edition: Third Edition. 2020:xiii-xiv