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College of Public Health / 公共衛生學院
Food Safety and Health / 食品安全與健康研究所
Thermal inactivation kinetics of uropathogenic Escherichia coli in sous-vide processed chicken breast
Details
Thermal inactivation kinetics of uropathogenic Escherichia coli in sous-vide processed chicken breast
Journal
Food Research International
Journal Volume
164
Date Issued
2023
Author(s)
Lee, Yun-Jung
Pan, Yi-Chun
CHING-WEN CHANG
KUAN-HUNG LU
DOI
10.1016/j.foodres.2022.112316
URI
https://scholars.lib.ntu.edu.tw/handle/123456789/626764
SDGs
[SDGs]SDG3
Type
journal article
