Thermal inactivation of Salmonella during hard and soft cookies baking process.
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| Title: | Thermal inactivation of Salmonella during hard and soft cookies baking process. |
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| Authors: | Channaiah LH; AIB International, Inc., 1213 Bakers Way, Manhattan, KS, 66505, USA., Michael M; School of Food Science, 202 Food Science and Human Nutrition Building, Washington State University, Pullman, WA, 99164, USA. Electronic address: minto.michael@wsu.edu., Acuff JC; Food Science Department, University of Arkansas, Fayetteville, AR, 72704, USA., Phebus RK; Food Science Institute, 223 Call Hall, Kansas State University, Manhattan, KS, 66506, USA., Thippareddi H; Department of Poultry Science, University of Georgia, Athens, GA, 30602-2772, USA., Milliken G; Department of Statistics, Kansas State University, Manhattan, KS, 66506, USA. |
| Source: | Food microbiology [Food Microbiol] 2021 Dec; Vol. 100, pp. 103874. Date of Electronic Publication: 2021 Jul 22. |
| Publication Type: | Journal Article |
| 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 |
| ISSN: | 1095-9998 |
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| DOI: | 10.1016/j.fm.2021.103874 |
