Validation of the baking process as a kill-step for controlling Salmonella in muffins.
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| Title: | Validation of the baking process as a kill-step for controlling Salmonella in muffins. |
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| Authors: | Channaiah LH; AIB International, 1213 Bakers Way, Manhattan, KS 66505, USA. Electronic address: lchannaiah@aibonline.org., Michael M; Food Science Institute, 223 Call Hall, Kansas State University, Manhattan, KS 66506, USA., Acuff JC; Food Science Institute, 223 Call Hall, Kansas State University, Manhattan, KS 66506, USA., Phebus RK; Food Science Institute, 223 Call Hall, Kansas State University, Manhattan, KS 66506, USA. Electronic address: phebus@ksu.edu., Thippareddi H; 314 Poultry Science Building, Department of Poultry Science, University of Georgia, Athens, GA 30602-2772, USA. Electronic address: harsha.thippareddi@uga.edu., Olewnik M; AIB International, 1213 Bakers Way, Manhattan, KS 66505, USA., Milliken G; Department of Statistics, 101 Dickens Hall, Kansas State University, Manhattan, KS 66506, USA. Electronic address: milliken@ksu.edu. |
| Source: | International journal of food microbiology [Int J Food Microbiol] 2017 Jun 05; Vol. 250, pp. 1-6. Date of Electronic Publication: 2017 Mar 12. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Elsevier Science Publishers Country of Publication: Netherlands NLM ID: 8412849 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-3460 (Electronic) Linking ISSN: 01681605 NLM ISO Abbreviation: Int J Food Microbiol Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
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