Thermal inactivation of Salmonella during hard and soft cookies baking process
Author:
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Reference17 articles.
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3. Validation of baking to control Salmonella serovars in hamburger bun manufacturing, and evaluation of Enterococcus faecium ATCC 8459 and Saccharomyces cerevisiae as nonpathogenic surrogate indicators;Channaiah;J. Food Protect.,2016
4. Validation of the baking process as a kill-step for controlling Salmonella in muffins;Channaiah;Int. J. Food Microbiol.,2017
5. Evaluation of thermal inactivation of Salmonella in whole wheat multigrain bread;Channaiah;Food Microbiol.,2019
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