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Effect of Added Moisture on the Heat Resistance of Salmonella anatum in Milk Chocolate
The heat resistance of Salmonella anatum in milk chocolate at a processing temperature (71 C) was greatly decreased by adding 1 to 4% moisture.
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| Hauptverfasser: | , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
1970
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC376636/ https://ncbi.nlm.nih.gov/pubmed/5467125 |
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