Inactivation of Salmonella enterica Ser. Enteritidis in tomato juice by combining of high-intensity pulsed electric fields with natural antimicrobials

Inactivation of Salmonella enterica Ser. Enteritidis in tomato juice by combining of high-intensity pulsed electric fields with natural antimicrobials

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Detalles Bibliográficos
Publicado en:	Journal of food science
Autor principal:	Mosqueda-Melgar, J.
Otros Autores:	Raibaudi-Massilia, R.M., Martín-Belloso, O.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 73, no. 2 (2008), p. M47-M53
Materias:	Alimentos Jugo de legumbres Tomate Lycopersicon esculentum Salmonella Salmonella enteriditis Campo eléctrico
Publicación relacionada:	Contenido en: Journal of food science

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