Survival and thermal resistance of Salmonella in chocolate products with different water activities
-
Published:2023-10
Issue:
Volume:172
Page:113209
-
ISSN:0963-9969
-
Container-title:Food Research International
-
language:en
-
Short-container-title:Food Research International
Author:
Sun Sicheng,
Xie YucenORCID,
Zhou XuORCID,
Zhu Mei-Jun,
Sablani ShyamORCID,
Tang JumingORCID
Reference55 articles.
1. Collateral adaptive responses induced by desiccation stress in Salmonella enterica;Abdelhamid;LWT,2020
2. Chocolate science and technology;Afoakwa,2016
3. Factors influencing rheological and textural qualities in chocolate–a review;Afoakwa;Trends in Food Science & Technology,2007
4. Biehl, B., Ziegleder, G., (2003) Encyclopedia of Food Sciences and Nutrition (pp.1448-1463).
5. Budaraga, I. K., & Putra, D. P. (2019). Liquid Smoke Antimicrobial Test of Cocoa Fruit Peel Against Eschericia Coli and Staphylococcus Aureus Bacteria. In IOP Conference Series: Earth and Environmental Science (Vol. 365, No. 1, p. 012049).
Cited by
3 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献