Water activity change at elevated temperatures and thermal resistance of Salmonella in all purpose wheat flour and peanut butter

Published 2016 View Full Article

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Title
Water activity change at elevated temperatures and thermal resistance of Salmonella in all purpose wheat flour and peanut butter
Authors
Keywords
Low-moisture foods, Water activity, Decimal reduction time, Salmonella, Water sorption isotherm, All purpose flour, Peanut butter
Journal
FOOD RESEARCH INTERNATIONAL
Volume 81, Issue -, Pages 163-170
Publisher
Elsevier BV
Online
2016-01-09
DOI
10.1016/j.foodres.2016.01.008

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