Wangang Zhang

Professor Supervisor of Doctorate Candidates

High-pressure processing in inactivation of Salmonella spp. in food products

Release time:2024-01-01Hits:

Impact Factor:

17.835
Affiliation of Author(s):

食品科技学院
Journal:

TRENDS IN FOOD SCIENCE & TECHNOLOGY
Co-author:

Agregan Ruben,Munekata Paulo E S ,张万刚,张健,Perez-Santaescolastica Cristina,Lorenzo Jose M
Document Code:

l1wsz8jkr8m5lzw4noh66nqbc0j0qwiq
Volume:

107
Page Number:

31-37
Translation or Not:

no
Date of Publication:

2021-01-01