Article ID Journal Published Year Pages File Type
4368517 International Journal of Food Microbiology 2011 7 Pages PDF
Abstract
►Higher drying temperatures resulted in higher destruction rates of Salmonella. ►Drying methods had a significant effect on heat resistance of Salmonella. ►LPSSD provided higher Salmonella destruction than hot air and vacuum drying.
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Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Thermal resistance of Salmonella enterica serovar Anatum on cabbage surfaces during drying: Effects of drying methods and conditions
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