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Evaluation of thermal inactivation parameters of Salmonella in whole wheat multigrain bread.

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Title: Evaluation of thermal inactivation parameters of Salmonella in whole wheat multigrain bread.
Authors: Channaiah LH; AIB International, Inc., Manhattan, KS, 66502, USA., Michael M; School of Food Science, Washington State University, Pullman, WA, 99164, USA. Electronic address: minto.michael@wsu.edu., Acuff JC; Food Science Institute, Kansas State University, Manhattan, KS, 66506, USA., Phebus RK; Food Science Institute, Kansas State University, Manhattan, KS, 66506, USA., Thippareddi H; Poultry Science Department, University of Georgia, Athens, GA, 30602, USA., Milliken G; Department of Statistics, Kansas State University, Manhattan, KS, 66506, USA.
Source: Food microbiology [Food Microbiol] 2019 Sep; Vol. 82, pp. 334-341. Date of Electronic Publication: 2019 Mar 13.
Publication Type: Journal Article; Validation Study
Journal Info: Publisher: Elsevier Country of Publication: England NLM ID: 8601127 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1095-9998 (Electronic) Linking ISSN: 07400020 NLM ISO Abbreviation: Food Microbiol Subsets: MEDLINE
Database: MEDLINE Ultimate
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Header DbId: mdl
DbLabel: MEDLINE Ultimate
An: 31027791
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
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  Data: Evaluation of thermal inactivation parameters of Salmonella in whole wheat multigrain bread.
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  Data: <searchLink fieldCode="AU" term="%22Channaiah+LH%22">Channaiah LH</searchLink>; AIB International, Inc., Manhattan, KS, 66502, USA.<br /><searchLink fieldCode="AU" term="%22Michael+M%22">Michael M</searchLink>; School of Food Science, Washington State University, Pullman, WA, 99164, USA. Electronic address: minto.michael@wsu.edu.<br /><searchLink fieldCode="AU" term="%22Acuff+JC%22">Acuff JC</searchLink>; Food Science Institute, Kansas State University, Manhattan, KS, 66506, USA.<br /><searchLink fieldCode="AU" term="%22Phebus+RK%22">Phebus RK</searchLink>; Food Science Institute, Kansas State University, Manhattan, KS, 66506, USA.<br /><searchLink fieldCode="AU" term="%22Thippareddi+H%22">Thippareddi H</searchLink>; Poultry Science Department, University of Georgia, Athens, GA, 30602, USA.<br /><searchLink fieldCode="AU" term="%22Milliken+G%22">Milliken G</searchLink>; Department of Statistics, Kansas State University, Manhattan, KS, 66506, USA.
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  Data: <searchLink fieldCode="JN" term="%228601127%22">Food microbiology</searchLink> [Food Microbiol] 2019 Sep; Vol. 82, pp. 334-341. <i>Date of Electronic Publication: </i>2019 Mar 13.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier%22">Elsevier </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>8601127 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1095-9998 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2207400020%22">07400020 </searchLink><i>NLM ISO Abbreviation: </i>Food Microbiol <i>Subsets: </i>MEDLINE
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        Value: 10.1016/j.fm.2019.03.001
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      – Code: eng
        Text: English
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        StartPage: 334
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      – TitleFull: Evaluation of thermal inactivation parameters of Salmonella in whole wheat multigrain bread.
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              Text: 2019 Sep
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