Influence of different factors on desiccation survival and thermal resistance of Salmonella and radiofrequency pasteurization of low-moisture foods.
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주제(키워드)
BIOFILMS
, Biofilms
, DESICCATION
, DIFFERENT
, FACTORS
, FOODS
, INACTIVATION
, INFLUENCE
, Inactivation
, LOW
, LOW-MOISTURE FOODS
, Low-moisture foods
, MOISTURE
, PASTEURIZATION
, RADIOFREQUENCY
, RESISTANCE
, Radiofrequency
, SALMONELLA
, SURVIVAL
, Salmonella
, THERMAL
, WATER ACTIVITY
, Water activity
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발행기관
Washington State University
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발행년도
2015
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학위명
박사
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학과 및 전공
Biological and Agricultural Engineering
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UCI
I804:11009-000000147310
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DOI
10.23186/korea.000000147310.11009.0000974
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제출원본
PQDT10043111
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