발행물
컨퍼런스
2015 Korean Society of Food Science and Technology Annual Meeting
2015
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Comparative Effect of pH on Ohmic Heating and Conventional Heating for Inactivation of Food-borne Pathogens in Orange Juice
2014 Korean Society of Food Science and Technology Annual Meeting
2014
Inactivation of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium, and Listeria monocytogenes in Orange Juice with Different pH Treated by Ohmic Heating
Simulating HTST Pasteurization Using Ohmic and Conventional Heating for Inactivation of Escherichia coli O157:H7, Salmonella enterica serovar Typhimurium,and Listeria monocytogenes in Skim Milk and Cream