Application of electron beam irradiation and mild thermal treatment of Bacillus cereus spores in Chinese braised beef cuisine

Aliyu Idris Muhammada College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China;b Department of Agricultural and Environmental Engineering, Faculty of Engineering, Bayero University, Kano, NigeriaCorrespondence[email protected]
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Zhenhong Gaoa College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, ChinaView further author information

Muhammed Lawal Attandab Department of Agricultural and Environmental Engineering, Faculty of Engineering, Bayero University, Kano, NigeriaView further author information

Donghong Liua College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China;c Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, ChinaView further author information

Tian Dinga College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China;c Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, ChinaCorrespondence[email protected]
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Application of electron beam irradiation and mild thermal treatment of Bacillus cereus spores in Chinese braised beef cuisine

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Application of electron beam irradiation and mild thermal treatment of Bacillus cereus spores in Chinese braised beef cuisine

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