Influence of moisture content on inactivation of Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium in powdered red and black pepper spices by radio-frequency heating - Jeong SG; Kang DH (International Journal of Food Microbiology, 2014)
FEMU ID: 24348; EMF-Portal URL: https://www.emf-portal.org/en/article/24348