Relative Survival of Four Serotypes of Salmonella enterica in Low–Water Activity Whey Protein Powder Held at 36 and 70°C at Various Water Activity Levels

Author: Farakos S. M. Santillana   Hicks J. W.   Frye J. G.   Frank J. F.  

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.77, Iss.7, 2014-07, pp. : 1198-1200

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