Impact of Chlorinated Water on Pathogen Inactivation during Wheat Tempering and Resulting Flour Quality
Author:
Funder
National Institute of Food and Agriculture
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Link
https://meridian.allenpress.com/jfp/article-pdf/85/8/1210/3102609/i1944-9097-85-8-1210.pdf
Reference34 articles.
1. Chlorine inactivation of fungal spores on cereal grains;Andrews;Int. J. Food Microbiol,1997
2. Survival of Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes on raw peanut and pecan kernels stored at −24, 4, and 22°C;Brar;J. Food Prot,2015
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