干热处理对苜蓿种子主要食源性细菌减少的影响

{"title":"干热处理对苜蓿种子主要食源性细菌减少的影响","authors":"Soon-young Hong, Su-jin Kim, Woo-Suk Bang","doi":"10.13103/jfhs.2022.37.4.225","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":15861,"journal":{"name":"Journal of Food Hygiene and Safety","volume":"49 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effects of Dry Heat Treatment on the Reduction of Main Food-Borne Bacteria on Alfalfa Seeds\",\"authors\":\"Soon-young Hong, Su-jin Kim, Woo-Suk Bang\",\"doi\":\"10.13103/jfhs.2022.37.4.225\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":15861,\"journal\":{\"name\":\"Journal of Food Hygiene and Safety\",\"volume\":\"49 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-08-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Hygiene and Safety\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.13103/jfhs.2022.37.4.225\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Hygiene and Safety","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.13103/jfhs.2022.37.4.225","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}