Comparison of the effect of 2450 MHz and 915 MHz microwave heating on the inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium in large-scale peanut butter processing - Sagong HG; Song WJ; Kang DH (Journal of the Science of Food and Agriculture, 2025)
FEMU ID: 59578; EMF-Portal URL: https://www.emf-portal.org/en/article/59578