Pasteurization process development for controlling Salmonella in in-shell almonds using radio frequency energy-Reference-Cited by-同舟云学术

Pasteurization process development for controlling Salmonella in in-shell almonds using radio frequency energy

Published:2011-05 Issue:2 Volume:104 Page:299-306
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Gao M.,Tang J.,Villa-Rojas R.,Wang Y.,Wang S.

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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3. AOCS, 1997b. AOCS Official Method Ca 5a-40: Free Fatty Acids, in Sampling and Analysis of Commercial Fat and Oils. Washington DC.

4. AOCS, 2003. AOCS Official Method Cd 8b-90: Peroxide Value Acetic Acid-Isooctance Method, in Sampling and Analysis of Commercial Fat and Oils. Washington DC.

5. Heat resistance of Salmonella weltevreden in low-moisture environments;Archer;Journal of Food Protection,1998

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