{"id":19131,"date":"2026-06-23T12:08:20","date_gmt":"2026-06-23T11:08:20","guid":{"rendered":"https:\/\/internationaljournalofmicrobialscience.com\/?page_id=19131"},"modified":"2026-06-23T12:10:41","modified_gmt":"2026-06-23T11:10:41","slug":"references-70","status":"publish","type":"page","link":"https:\/\/internationaljournalofmicrobialscience.com\/index.php\/references-70\/","title":{"rendered":"References:"},"content":{"rendered":"
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    Bhunia K, Tang J, Sablani SS. Microwave-based sustainable in-container thermal pasteurization and sterilization technologies for foods. Sustain Food Technol. 2024;2(4):926-944. doi:10.1039\/D3FB00176H. Available from: https:\/\/doi.org\/10.1039\/D3FB00176H\u2060 Yabe H, Abe H, Muramatsu Y, Koyama K, Koseki S. 3-D stochastic modeling approach in thermal inactivation: estimation of thermal survival kinetics of Escherichia coli O157:H7 in a hamburger after exposure […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-19131","page","type-page","status-publish","hentry"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t