Isothermal Inactivation Kinetics of Salmonella Montevideo on Partially Dried Apple Cubes
To investigate Salmonella inactivation on partially dried apple cubes with different aw during isothermal treatment at various temperatures.
Did you find this article useful?
You Might Also Be Interested In
-
MSU researcher appointed to World Health Organization group studying global impact of foodborne disease
Published on June 7, 2021
-
Food Safety Education Research and Extension Opportunities of HSSF
Published on September 21, 2021
-
Food Safety Matters: An Extension Program for Veteran Farmers
Published on February 9, 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