The effect of X-ray irradiation on Salmonella inactivation and sensory quality of almonds and walnuts as a function of water activity-Reference-Cited by-同舟云学术

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The effect of X-ray irradiation on Salmonella inactivation and sensory quality of almonds and walnuts as a function of water activity

Published:2012-02 Issue:3 Volume:153 Page:365-371
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Jeong Sanghyup,Marks Bradley P.,Ryser Elliot T.,Harte Janice B.

Funder

North American Branch of the International Life Sciences Institute (ILSI)

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference41 articles.

1. USDA National Nutrient Database for Standard Reference;Agricultural Research Service,2010

2. Bacterial adaptation to environmental stress; the implications for food processing;Aldsworth;Leatherhead Food RA Food Industry Journal,1998

3. Official Methods of Analysis of AOAC (Association of Official Analytical Chemists International);AOAC,2000

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

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