Isothermal Inactivation Kinetics of Salmonella Montevideo on Partially Dried Apple Cubes
Print
EmailTo investigate Salmonella inactivation on partially dried apple cubes with different aw during isothermal treatment at various temperatures.
Did you find this article useful?
You Might Also Be Interested In
-
Riding the Tide of Multi-Disciplinary Approaches to Evaluate Behavior-Change Effectiveness of Food Safety Education
Published on February 9, 2021
-
PADL Two-Day Workshop for High School Teachers
Published on March 9, 2022
-
Trend Food Handling with Food Safety Implications: Nut Soaking And Drying
Published on October 18, 2022
-
Learning About Food Safety for Your Farming and Processing Business
Published on July 13, 2022
-
Bakery Products Process Validation
Published on April 21, 2022
-
Food Safety Matters: An Extension Program for Veteran Farmers
Published on February 9, 2021