Effect of Temperature and Airflow on Inactivation of Enterococcus faecium NRRL B-2354 in Apple Cubes During Hot Air Drying
Effect of Temperature and Airflow on Inactivation of Enterococcus faecium NRRL B-2354 in Apple Cubes During Hot Air Drying
Did you find this article useful?
You Might Also Be Interested In
-
PADL Two-Day Workshop for High School Teachers
Published on March 9, 2022
-
Consumer Acceptance of Food Safety-Enhancing Technologies
Published on October 15, 2021
-
Needs Assessment of the Low-Moisture Food Industry: The Next Steps to Advance Food Safety Research and Extension
Published on August 3, 2022
-
Food Safety Education Research and Extension Opportunities of HSSF
Published on September 21, 2021
-
Riding the Tide of Multi-Disciplinary Approaches to Evaluate Behavior-Change Effectiveness of Food Safety Education
Published on February 9, 2021