Salmonella Survival on Pecans as Influenced by Processing and Storage Conditions
Survival of Salmonella senftenberg 775W, S. anatum, and S. typhimurium during exposure to currently practiced, as well as abusive, pecan processing and storage conditions was studied. Thermal treatments normally carried out during the processing of pecans are inadequate to consistently destory salmo...
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| Yayımlandı: | Appl Microbiol |
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| Asıl Yazarlar: | , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
American Society for Microbiology (ASM)
1975
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC187082/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/1098573/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.29.6.795-801.1975 |
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