Anumudu, C.K.; Onyeaka, H.; Ekwueme, C.T.; Hart, A.; Isaac-Bamgboye, F.; Miri, T.
Advances in the Application of Infrared in Food Processing for Improved Food Quality and Microbial Inactivation. Foods 2024, 13, 4001.
https://doi.org/10.3390/foods13244001
AMA Style
Anumudu CK, Onyeaka H, Ekwueme CT, Hart A, Isaac-Bamgboye F, Miri T.
Advances in the Application of Infrared in Food Processing for Improved Food Quality and Microbial Inactivation. Foods. 2024; 13(24):4001.
https://doi.org/10.3390/foods13244001
Chicago/Turabian Style
Anumudu, Christian K., Helen Onyeaka, Chiemerie T. Ekwueme, Abarasi Hart, Folayemi Isaac-Bamgboye, and Taghi Miri.
2024. "Advances in the Application of Infrared in Food Processing for Improved Food Quality and Microbial Inactivation" Foods 13, no. 24: 4001.
https://doi.org/10.3390/foods13244001
APA Style
Anumudu, C. K., Onyeaka, H., Ekwueme, C. T., Hart, A., Isaac-Bamgboye, F., & Miri, T.
(2024). Advances in the Application of Infrared in Food Processing for Improved Food Quality and Microbial Inactivation. Foods, 13(24), 4001.
https://doi.org/10.3390/foods13244001