Effect of moisture on salmonella spp. heat resistance in cocoa and hazelnut shells-Reference-Cited by-同舟云学术

Effect of moisture on salmonella spp. heat resistance in cocoa and hazelnut shells

Published:2012-03 Issue:2 Volume:45 Page:1087-1092
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Izurieta Walter Peñaloza,Komitopoulou Evangelia

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

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

2. Most-probable number determination of Salmonella levels in naturally contaminated raw almonds using two sample preparation methods;Bansal;Journal of Food Protection,2010

3. The effect of high temperature storage on the content of Salmonella and on the functional properties of dried egg white;Banwart;Food Technology,1956

4. Effectiveness of superheated steam and gas catalytic infrared heat treatments to inactivate Salmonella on raw almonds;Bari;Foodborne Pathogens and Disease,2010

5. Effectiveness of sanitizers, dry heat, hot water and gas catalytic infrared heat treatments to inactivate Salmonella on almonds;Bari;Foodborne Pathogens and Disease,2009

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