Temperature Resistance of Salmonella in Low–Water Activity Whey Protein Powder as Influenced by Salt Content

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

Publisher: International Association for Food Protection

ISSN: 0362-028X

Source: Journal of Food Protection, Vol.77, Iss.4, 2014-04, pp. : 631-634

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