Enterococcus faecium as a Salmonella surrogate in the thermal processing of wheat flour: Influence of water activity at high temperatures

Published 2018 View Full Article

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Title
Enterococcus faecium as a Salmonella surrogate in the thermal processing of wheat flour: Influence of water activity at high temperatures
Authors
Keywords
Wheat flour, Salmonella, Enterococcus faecium, Water activity
Journal
FOOD MICROBIOLOGY
Volume 74, Issue -, Pages 92-99
Publisher
Elsevier BV
Online
2018-03-03
DOI
10.1016/j.fm.2018.03.001

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