Inactivation kinetics of Salmonella enterica serovar Typhimurium NCTC 12023 in Chokanan mango Mangifera indica L. fruit juice by aqueous ozone treatment
Food processing industries worldwide focus on maintaining and enhancing food quality and security, particularly microbial food safety, to fulfil customer requirements. This study examined the efficacy of aqueous ozone on the inactivation of Salmonella enterica serovar Typhimurium NCTC 12023 in Choka...
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| Format: | Article |
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Rynnye Lyan Resources
2022
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