High temperature water activity as a key factor influencing survival of Salmonella Enteritidis PT30 in thermal processing

Published 2018 View Full Article

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Title
High temperature water activity as a key factor influencing survival of Salmonella Enteritidis PT30 in thermal processing
Authors
Keywords
Thermal resistance, Water activity, Salmonella, Enteritidis PT30, Low-moisture foods
Journal
FOOD CONTROL
Volume 98, Issue -, Pages 520-528
Publisher
Elsevier BV
Online
2018-11-30
DOI
10.1016/j.foodcont.2018.11.054

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