Reducing oyster-associated bacteria levels using supercritical fluid CO2 as an agent of warm pasteurization
使用超临界流体 CO2 作为温热巴氏灭菌剂降低牡蛎相关细菌水平
期刊:International Journal of Food Microbiology
影响因子:5
doi:10.1016/j.ijfoodmicro.2009.11.012
Damaris A F Meujo, Dion A Kevin, Jiangnan Peng, John J Bowling, Jianping Liu, Mark T Hamann
