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Effects of peanut drying and blanching on Salmonella spp.

  • Published:2019-05 Issue: Volume:119 Page:411-416
  • ISSN:0963-9969
  • Container-title:Food Research International
  • language:en
  • Short-container-title:Food Research International

Author:

Prestes F.S.,Pereira A.A.M.,Silva A.C.M.,Pena P.O.,Nascimento M.S.

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Coordenadoria de Aperfeiçoamento de Pessoal de Nível Superior – Brasil (CAPES)

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

1. Appendix 2: Most probable number from serial dilutions;Blodgett,2010

2. Prevalence and concentration of Salmonella on raw shelled peanuts in the United States;Calhoun;Journal of Food Protection,2013

3. Prevalence and concentration of Salmonella on raw, shelled peanuts in the united states;Calhoun;Journal of Food Protection,2018

4. Microbiological contamination in peanut confectionery processing plants;Carminati;Journal of Applied Microbiology,2016
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