Evaluation of steam pasteurization in controllingSalmonellaserotype Enteritidis on raw almond surfaces-Reference-Cited by-同舟云学术

Evaluation of steam pasteurization in controllingSalmonellaserotype Enteritidis on raw almond surfaces

Published:2010-04 Issue:4 Volume:50 Page:393-398
ISSN:0266-8254
Container-title:Letters in Applied Microbiology
language:en
Short-container-title:

Author:

Chang S.-S.,Han A.R.,Reyes-De-Corcuera J.I.,Powers J.R.,Kang D.-H.

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1472-765X.2010.02809.x/fullpdf

Reference28 articles.

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2. Microbial inactivation of paprika by a high-temperature short-x time treatment. Influence on color properties;Almela;J Agric Food Chem,2002

3. Outbreak of Salmonella serotype Enteritidis infections associated with raw almonds - United States and Canada, 2003-2004;CDC;Morb Mortal Wkly Rep,2004

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