Inactivation of Escherichia coli O157:H7 and Salmonellla in apple cider and orange juice treated with combinations of ozone, dimethyl dicarbonate, and hydrogen peroxide

Inactivation of Escherichia coli O157:H7 and Salmonellla in apple cider and orange juice treated with combinations of ozone, dimethyl dicarbonate, and hydrogen peroxide

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Detalles Bibliográficos
Publicado en:	Journal of food science
Autor principal:	Williams, Robert C.
Otros Autores:	Sumner, Susan S, Golden, David A.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 70, no. 4 (2005), p. M197-201
Materias:	Sidra Zumo de naranja Escherichia Escherichia coli Salmonella Bacteria Ozono Peróxido de hidrógeno
Publicación relacionada:	Contenido en: Journal of food science

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