Low-frequency focused thermosonication for <i>Salmonella typhimurium</i> inactivation: an <i>in vitro</i> study
Customer requests are addressed to safe products that best express their characteristics of "naturalness" and "freshness" for the entire shelf life; therefore, scientific research has been exploring the use of "non-thermal technologies". Thermosonication using low-frequency focused ultrasound deter...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
PAGEPress Publications
2024-05-01
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| coleção: | Italian Journal of Food Safety |
| Assuntos: | |
| Acesso em linha: | https://www.pagepressjournals.org/ijfs/article/view/12217 |
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