Autor: |
Sharmin N; Department of Food Safety and Quality, Nofima AS, Osloveien 1, 1430 Ås, Norway., Pang C; Department of Chemical and Environmental Engineering, University of Nottingham Ningbo China, Ningbo 315100, China., Sone I; Department of Processing Technology, Nofima AS, Richard Johnsens Gate 4, 4021 Stavanger, Norway., Walsh JL; Centre for Plasma Microbiology, Department of Electrical Engineering & Electronics, University of Liverpool, Liverpool L69 3BX, UK., Fernández CG; IES Escultor Juan de Villanueva, N-634, s/n, 33519 Pola de Siero, Spain., Sivertsvik M; Department of Processing Technology, Nofima AS, Richard Johnsens Gate 4, 4021 Stavanger, Norway., Fernández EN; Department of Processing Technology, Nofima AS, Richard Johnsens Gate 4, 4021 Stavanger, Norway.; European Food Safety Authority, Via Carlo Magno 1A, 43126 Parma, Italy. |