Processes to Preserve Spice and Herb Quality and Sensory Integrity During Pathogen Inactivation.
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| Title: | Processes to Preserve Spice and Herb Quality and Sensory Integrity During Pathogen Inactivation. |
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| Authors: | Duncan SE; Food Science and Technology Dept., Human and Agricultural Biosciences Building, 1230 Washington St. SW., Virginia Tech, Blacksburg, Va, 24061, U.S.A., Moberg K; Food Science and Technology Dept., Human and Agricultural Biosciences Building, 1230 Washington St. SW., Virginia Tech, Blacksburg, Va, 24061, U.S.A., Amin KN; Food Science and Technology Dept., Human and Agricultural Biosciences Building, 1230 Washington St. SW., Virginia Tech, Blacksburg, Va, 24061, U.S.A., Wright M; Food Science and Technology Dept., Human and Agricultural Biosciences Building, 1230 Washington St. SW., Virginia Tech, Blacksburg, Va, 24061, U.S.A., Newkirk JJ; Food Science and Technology Dept., Human and Agricultural Biosciences Building, 1230 Washington St. SW., Virginia Tech, Blacksburg, Va, 24061, U.S.A., Ponder MA; Food Science and Technology Dept., Human and Agricultural Biosciences Building, 1230 Washington St. SW., Virginia Tech, Blacksburg, Va, 24061, U.S.A., Acuff GR; Dept. of Nutrition and Food Science, Texas A&M Univ., College Station, Tex., 77843-2253, U.S.A., Dickson JS; Dept. of Animal Science, Iowa State Univ., Ames, Iowa, 50011, U.S.A. |
| Source: | Journal of food science [J Food Sci] 2017 May; Vol. 82 (5), pp. 1208-1215. Date of Electronic Publication: 2017 Apr 13. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1750-3841 (Electronic) Linking ISSN: 00221147 NLM ISO Abbreviation: J Food Sci Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
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