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 temp.

By: Sagong HG, Song WJ, Kang DH
Published in: J Sci Food Agric 2025 [in press]
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Exposure