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
-
The Center Low Moisture Food Safety Grant Team Members Recognized at IAFP Annual Meeting
Published on August 18, 2022
-
Learning About Food Safety for Your Farming and Processing Business
Published on July 13, 2022
-
Consumer Acceptance of Food Safety-Enhancing Technologies
Published on October 15, 2021
-
Food safety implications of COVID pandemic
Published on May 10, 2022
-
Michigan State University researcher awarded $9.8M to study low-moisture food safety
Published on June 22, 2020
-
Trend Food Handling with Food Safety Implications: Nut Soaking And Drying
Published on October 18, 2022
