Affiliation:
1. Division of Food Science and Industry, University Park, Pennsylvania 16802
Abstract
The heat resistance of
Salmonella anatum
in milk chocolate at a processing temperature (71 C) was greatly decreased by adding 1 to 4% moisture.
Publisher
American Society for Microbiology
Subject
General Pharmacology, Toxicology and Pharmaceutics,General Immunology and Microbiology,General Biochemistry, Genetics and Molecular Biology,General Medicine
Reference2 articles.
1. Salmonella's heat resistance examined;Foster E. M.;Candy Inc.,1968
2. Food borne salmonellosis. Annu;Prost E.;Rev. MicrobioL,1967
Cited by
4 articles.
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