Validation of a nut muffin baking process and thermal resistance characterization of a 7-serovar Salmonella inoculum in batter when introduced via flour or walnuts.
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| Title: | Validation of a nut muffin baking process and thermal resistance characterization of a 7-serovar Salmonella inoculum in batter when introduced via flour or walnuts. |
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| Authors: | Channaiah LH; AIB International, 1213 Bakers Way, Manhattan, KS 66505, USA., Michael M; School of Food Science, 202 FSHN Building, Washington State University, Pullman, WA 99164, USA. Electronic address: minto.michael@wsu.edu., Acuff JC; Food Science Institute, 209 Call Hall, Kansas State University, Manhattan, KS 66506, USA., Lopez K; Food Science Institute, 209 Call Hall, Kansas State University, Manhattan, KS 66506, USA., Phebus RK; Food Science Institute, 209 Call Hall, Kansas State University, Manhattan, KS 66506, USA., Thippareddi H; 314 Poultry Science Building, Department of Poultry Science, University of Georgia, Athens, GA, 30602, USA., Milliken G; Department of Statistics, 101 Dickens Hall, Kansas State University, Manhattan, KS, 66506, USA. |
| Source: | International journal of food microbiology [Int J Food Microbiol] 2019 Apr 02; Vol. 294, pp. 27-30. Date of Electronic Publication: 2019 Jan 23. |
| 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 |
| ISSN: | 1879-3460 |
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| DOI: | 10.1016/j.ijfoodmicro.2019.01.013 |
