Effect of Added Moisture on the Heat Resistance of Salmonella anatum in Milk Chocolate 1
AUTOR(ES)
Barrile, Judith C.
RESUMO
The heat resistance of Salmonella anatum in milk chocolate at a processing temperature (71 C) was greatly decreased by adding 1 to 4% moisture.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=376636Documentos Relacionados
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