Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages
| Autor: | Usaga, Jessie, Acosta, Óscar, Churey, John J., Padilla-Zakour, Olga I., Worobo, Randy W. |
|---|---|
| Zdroj: | In International Journal of Food Microbiology 2 February 2021 339 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect