Inactivation of Escherichia coli O157:H7 and Bacillus cereus by power ultrasound during the curing processing in brining liquid and beef
Release time:2024-01-01Hits:
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Impact Factor:
4.196
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Affiliation of Author(s):
食品科技学院
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Journal:
FOOD RESEARCH INTERNATIONAL
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Co-author:
康大成,蒋雨鹤,邢路娟,周光宏,张万刚
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Correspondence Author:
Wangang Zhang
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Document Code:
8pafjj4rd1x9dm0iqi5kfexjlecj09rp
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Volume:
102
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Page Number:
717-727
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Translation or Not:
no
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Date of Publication:
2017-01-01
