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.
Gorde:
| Argitaratua izan da: | Appl Microbiol |
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| Egile Nagusiak: | , |
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
American Society for Microbiology (ASM)
1970
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| Gaiak: | |
| Sarrera elektronikoa: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC376636/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/5467125/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.19.1.177-178.1970 |
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