Demonstration of Inappropriate Validation Method for a Cracker Baking Process Using Predictive Modeling
Validation of baking processes for the inactivation of Salmonella is complicated by the combined effects of product heating and drying. The goal of this study was to quantitatively evaluate a previously disseminated approach to validating baking processes utilizing a predictive model developed using...
Furkejuvvon:
| Váldodahkkit: | , , , , |
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| Materiálatiipa: | Artigo |
| Giella: | Inglês |
| Almmustuhtton: |
Elsevier
2024-07-01
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| Ráidu: | Journal of Food Protection |
| Fáttát: | |
| Liŋkkat: | http://www.sciencedirect.com/science/article/pii/S0362028X24000826 |
| Fáddágilkorat: |
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