Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
4368517 | International Journal of Food Microbiology | 2011 | 7 Pages |
Abstract
âºHigher drying temperatures resulted in higher destruction rates of Salmonella. âºDrying methods had a significant effect on heat resistance of Salmonella. âºLPSSD provided higher Salmonella destruction than hot air and vacuum drying.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Chanthima Phungamngoen, Naphaporn Chiewchan, Sakamon Devahastin,