Radio frequency inactivation of E. coli O157: H7 and Salmonella Typhimurium ATCC 14028 in black pepper (piper nigrum) kernels: Thermal inactivation kinetic study and quality evaluation
Tingyu Tong, Pinzheng Wang, Hu Shi, Feng Li, Yang Jiao
Topics & Concepts
PepperPasteurizationFood scienceSalmonellaChemistryHorticultureFlavorBiologyBacteriaGeneticsMicrobial Inactivation MethodsListeria monocytogenes in Food SafetyRadiation Effects and Dosimetry