Effects of superheated steam on Geobacillus stearothermophilus spore viability.
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Recent Developments in Superheated Steam Processing of Foods-A Review.Mitochondrial DNA Fragmentation as a Molecular Tool to Monitor Thermal Processing of Plant-Derived, Low-Acid Foods, and Biomaterials.Inactivation of Bacillus cereus spores in a tsuyu sauce using continuous ohmic heating with five sequential elbow-type electrodes.
P2860
Effects of superheated steam on Geobacillus stearothermophilus spore viability.
description
2007 nî lūn-bûn
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2007年の論文
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2007年学术文章
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2007年学术文章
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2007年学术文章
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2007年学术文章
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2007年学术文章
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2007年學術文章
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2007年學術文章
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2007年學術文章
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name
Effects of superheated steam on Geobacillus stearothermophilus spore viability.
@en
Effects of superheated steam on Geobacillus stearothermophilus spore viability.
@nl
type
label
Effects of superheated steam on Geobacillus stearothermophilus spore viability.
@en
Effects of superheated steam on Geobacillus stearothermophilus spore viability.
@nl
prefLabel
Effects of superheated steam on Geobacillus stearothermophilus spore viability.
@en
Effects of superheated steam on Geobacillus stearothermophilus spore viability.
@nl
P2093
P2860
P1476
Effects of superheated steam on Geobacillus stearothermophilus spore viability.
@en
P2093
P2860
P304
P356
10.1111/J.1365-2672.2007.03647.X
P577
2007-11-20T00:00:00Z