Thermal Inactivation of Salmonella Enteritidis PT 30 in Almond Kernels as Influenced by Water Activity

By Wang Shaojin   Villa-Rojas Rossana   Tang Juming   Gao Mengxiang   Kang Dong-Hyun   Mah Jae-Hyung   Gray Peter   Sosa-Morales Maria Elena   López-Malo Aurelio  

Journal of Food Protection, Vol. 76, Iss. 1, 2013-01 ,pp. : 26-32

International Association for Food Protection

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Thermal Inactivation Kinetics for Salmonella Enteritidis PT30 on Almonds Subjected to Moist-Air Convection Heating

By Jeong Sanghyup   Marks Bradley P.   Orta-Ramirez Alicia  

Journal of Food Protection, Vol. 72, Iss. 8, 2009-08 ,pp. : 1602-1609

International Association for Food Protection

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Factors Affecting Thermal Resistance of Salmonella enterica Serovar Enteritidis ODA 99-30581-13 in Shell Egg Contents and Use of Heat-Ozone Combinations for Egg Pasteurization

By Perry Jennifer J.   Yousef Ahmed E.  

Journal of Food Protection, Vol. 76, Iss. 2, 2013-02 ,pp. : 213-219

International Association for Food Protection

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Incubation of Supplemented Egg Contents Pools To Support Rapid Detection of Salmonella enterica Serovar Enteritidis

By Gast Richard K.   Holt Peter S.  

Journal of Food Protection, Vol. 66, Iss. 4, 2003-04 ,pp. : 656-659

International Association for Food Protection

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Description of Microstructural Changes in Wheat Flour and Flour Components during Hydration by using Environmental Scanning Electron Microscopy

By Roman-Gutierrez A.D.   Guilbert S.   Cuq B.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 35, Iss. 8, 2002-12 ,pp. : 730-740

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