Inactivation kinetics for Salmonella Enteritidis in potato omelet using microwave heating treatments

ANTONIO VALERO DIAZROSA MARÍA GARCÍA GIMENO2026-01-292026-01-29201410.1016/j.foodcont.2014.03.0092-s2.0-84897487653https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/25290BiotechnologyFood ScienceInactivation kinetics for Salmonella Enteritidis in potato omelet using microwave heating treatmentsresearch article