Impact of Chocolate Coating on the Survival of Salmonella on Dried Nuts and Fruits
Print
EmailThe majority of research on Salmonella survival in low-moisture foods has focused on select single-ingredient products.
Did you find this article useful?
You Might Also Be Interested In
-
Consumer Acceptance of Food Safety-Enhancing Technologies
Published on October 15, 2021
-
Food Safety Education Research and Extension Opportunities of HSSF
Published on September 21, 2021
-
MSU researcher appointed to World Health Organization group studying global impact of foodborne disease
Published on June 7, 2021
-
Factors Influencing Desiccation Tolerance of Salmonella and Enterohemorrhagic E. coli
Published on August 1, 2022
-
Consumer Acceptance of Food Safety-Enhancing Technologies
Published on October 15, 2021
-
Food Safety Matters: An Extension Program for Veteran Farmers
Published on February 9, 2021
