NUTRITIONAL STABILITY OF CORN-SOY-MILK BLENDS AFTER DRY HEATING TO DESTROY SALMONELLAE-Reference-Cited by-同舟云学术

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NUTRITIONAL STABILITY OF CORN-SOY-MILK BLENDS AFTER DRY HEATING TO DESTROY SALMONELLAE

Published:1980-07 Issue:4 Volume:45 Page:975-980
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BOOKWALTER G. N.,BOTHAST R. J.,KWOLEK W. F.,GUMBMANN M. R.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1980.tb07491.x/fullpdf

Reference17 articles.

1. CORN-BASED FOODS USED IN FOOD AID PROGRAMS: STABILITY CHARACTERISTICS?A REVIEW

2. Code of Federal Regulations . 1977 . Title 21. Food and Drugs, Part 110. Superintendent of Documents , U.S. Government Printing Office, Washington, DC20402 .

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2. Nuts, Seeds, and Cereals;Food Microbiology;2014-04-30

3. Role of Microbiological Guidelines in the Production and Commercial Use of Milled Cereal Grains: A Practical Approach for the 21st Century;Journal of Food Protection;2007-04-01

4. Review of Studies on the Thermal Resistance of Salmonellae;Journal of Food Protection;2000-06-01

5. Addition of Vitamins, Minerals, and Amino Acids to Foods;Nutritional Evaluation of Food Processing;1988

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