Review of Current Technologies for Reduction of Salmonella Populations on Almonds-Reference-Cited by-同舟云学术

Review of Current Technologies for Reduction of Salmonella Populations on Almonds

Published:2012-02-10 Issue:6 Volume:5 Page:2046-2057
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Pan Zhongli,Bingol Gokhan,Brandl Maria T.,McHugh Tara H.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-012-0789-6.pdf

Reference84 articles.

1. ABC (2007). Guidelines for Validation of Dry Roasting Processes. Available at: www.almondboard.com/Handlers/Documents/Dry-Roast-Validation-Guidelines.pdf . Accessed 12 July 2011.

2. ABC (2008). Guidelines for Validation of Propylene Oxide Pasteurization. Almond Board of California. Available at: www.almondboard.com/Handlers/Documents/PPO-Validation-Guidelines.pdf . Accessed 15 June 2011.

3. ABC (2010a). The 2010 Almond Almanac. Available at: www.almondboard.com/AboutTheAlmondBoard/Documents/2010%20Almanac%20FINAL.pdf . Accessed 7 February 2011.

4. ABC (2010b). The Food Safety Program & Almond Pasteurization. Available at: www.almondboard.com/Handlers/FoodQualitySafety/Pasteurization/Pages/Default.aspx . Accessed 19 April 2011.

5. ABC (2011). California almonds. Almond Board of California, Available at: www.almondboard.com/Handlers/Documents/Technical%20%20Information%20Kit.pdf . Accessed 25 August 2011.

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