Effect of Temperature and Airflow on Inactivation of Enterococcus faecium NRRL B-2354 in Apple Cubes During Hot Air Drying
Print
EmailEffect of Temperature and Airflow on Inactivation of Enterococcus faecium NRRL B-2354 in Apple Cubes During Hot Air Drying
Did you find this article useful?
You Might Also Be Interested In
-
Food Safety Matters: An Extension Program for Veteran Farmers
Published on February 9, 2021
-
MSU researcher appointed to World Health Organization group studying global impact of foodborne disease
Published on June 7, 2021
-
Michigan State University researcher awarded $9.8M to study low-moisture food safety
Published on June 22, 2020
-
The Center Low Moisture Food Safety Grant Team Members Recognized at IAFP Annual Meeting
Published on August 18, 2022
-
Food safety implications of COVID pandemic
Published on May 10, 2022
-
Factors Influencing Desiccation Tolerance of Salmonella and Enterohemorrhagic E. coli
Published on August 1, 2022
