Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6390557 | Food Control | 2016 | 9 Pages |
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
J. GarcÃa-DÃez, J. Alheiro, A.L. Pinto, L. Soares, V. Falco, M.J. Fraqueza, L. Patarata,