Strategy to achieve a 5-log Salmonella inactivation in tender coconut water using high voltage atmospheric cold

Nikhil Kumar Mahnot1, Charu Lata Mahanta2, Kevin M Keener3

  • 1Department of Food Engineering and Technology, School of Engineering, Tezpur University, Assam, India; Department of Food Sciences, Purdue University, West Lafayette, IN, USA.

Food Chemistry
|February 13, 2019
PubMed

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