Article ID Journal Published Year Pages File Type
6390557 Food Control 2016 9 Pages PDF
Abstract
However, results with good potential to be applied by the industry were found, once the level of addition of 0.005% contributed for significant reductions on the pathogen's counts and for a shorter period to achieve the not detectable level, allowing the industry to shorten the drying period and, thereafter increasing yield production.
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Authors
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