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SCOPUS
Combined treatment of beta-resorcylic acid and capric acid enhances mild heat pasteurization for inactivating Salmonella Typhimurium in orange juice
Kim, H. W.;
Rhee, M. S.
Article
Issue Date
2020
Citation
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, v.324
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ELSEVIER
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Author
Kim, H. W.
1
Subject
ALICYCLOBACILLUS-ACIDOTERRESTRIS
1
ESCHERICHIA-COLI
1
FATTY-ACIDS
1
FRUIT
1
Mild heat pasteurization
1
Orange juice, naturally derived a...
1
Response surface methodology
1
RESPONSE-SURFACE METHODOLOGY
1
Salmonella
1
Date Issued
2020
1
Type
Article
1
Language
English
1
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scie
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scopus
1
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