학술논문
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
Document Type
article
Author
Source
Food Research, Vol 3, Iss 5, Pp 597-603 (2019)
Subject
Language
English
ISSN
2550-2166