Viktória Dobó, Renáta Homlok, C. Mohácsi-Farkas, Á. Belák
{"title":"伽马辐射、高糖含量和抗菌剂对大肠杆菌存活的影响","authors":"Viktória Dobó, Renáta Homlok, C. Mohácsi-Farkas, Á. Belák","doi":"10.17221/235/2022-cjfs","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":10882,"journal":{"name":"Czech Journal of Food Sciences","volume":null,"pages":null},"PeriodicalIF":1.2000,"publicationDate":"2023-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of gamma irradiation, high sugar content and antimicrobials on survival of Escherichia coli: A Review\",\"authors\":\"Viktória Dobó, Renáta Homlok, C. Mohácsi-Farkas, Á. Belák\",\"doi\":\"10.17221/235/2022-cjfs\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":10882,\"journal\":{\"name\":\"Czech Journal of Food Sciences\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.2000,\"publicationDate\":\"2023-07-27\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Czech Journal of Food Sciences\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.17221/235/2022-cjfs\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Czech Journal of Food Sciences","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.17221/235/2022-cjfs","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
期刊介绍:
Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy). Papers are published in English.