Thermal inactivation kinetics of Salmonella enterica and Enterococcus faecium NRRL B-2354 as a function of temperature and water activity in fine ground black pepper

作者：Surabhi Wason, Tushar Verma, Xinyao Wei, Andy Mauromoustakos, Jeyamkondan Subbiah · 发表于：Food Research International · 年份：2022 · DOI：10.1016/j.foodres.2022.111393 · 被引用次数：21 · 研究领域：Listeria monocytogenes in Food Safety、Essential Oils and Antimicrobial Activity、Microbial Inactivation Methods