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Inactivation of foodborne pathogens and their surrogates on fresh and frozen strawberries using gaseous ozone

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Keywords
gaseous ozone, norovirus, Salmonella, non-thermal processing, frozen strawberries, inactivation, guidelines

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Chicago
Zhou, Zijin, Sophie Zuber, Frédérique Cantergiani, Imca Sampers, Frank Devlieghere, and Mieke Uyttendaele. 2018. “Inactivation of Foodborne Pathogens and Their Surrogates on Fresh and Frozen Strawberries Using Gaseous Ozone.” Frontiers in Sustainable Food Systems 2.
APA
Zhou, Z., Zuber, S., Cantergiani, F., Sampers, I., Devlieghere, F., & Uyttendaele, M. (2018). Inactivation of foodborne pathogens and their surrogates on fresh and frozen strawberries using gaseous ozone. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS, 2.
Vancouver
1.
Zhou Z, Zuber S, Cantergiani F, Sampers I, Devlieghere F, Uyttendaele M. Inactivation of foodborne pathogens and their surrogates on fresh and frozen strawberries using gaseous ozone. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS. 2018;2.
MLA
Zhou, Zijin et al. “Inactivation of Foodborne Pathogens and Their Surrogates on Fresh and Frozen Strawberries Using Gaseous Ozone.” FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2 (2018): n. pag. Print.
@article{8608472,
  articleno    = {51},
  author       = {Zhou, Zijin and Zuber, Sophie and Cantergiani, Fr{\'e}d{\'e}rique and Sampers, Imca and Devlieghere, Frank and Uyttendaele, Mieke},
  issn         = {2571-581X},
  journal      = {FRONTIERS IN SUSTAINABLE FOOD SYSTEMS},
  language     = {eng},
  pages        = {9},
  title        = {Inactivation of foodborne pathogens and their surrogates on fresh and frozen strawberries using gaseous ozone},
  url          = {http://dx.doi.org/10.3389/fsufs.2018.00051},
  volume       = {2},
  year         = {2018},
}

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