Response surface modeling for the inactivation of Escherichia coli O157:H7 on green peppers (Capsicum annuum) by ozone gas treatment

Journal of Food Science

Volumn 67, Issue 3, 2002, Pages 1188-1193

  Han, Y ^a   Floros, J D ^a,b   Linton, R H ^a   Nielsen, S S ^a   Nelson, P E ^a  

^a PURDUE UNIVERSITY   (United States)

^b PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

E. coli O157:H7; Green peppers; Inactivation; Ozone gas; Response surface model

Indexed keywords

BACTERIA (MICROORGANISMS); CAPSICUM; CAPSICUM ANNUUM; ESCHERICHIA COLI;

EID: 0036259724     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb09475.x     Document Type: Article

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