Thermal death kinetics of three representative salmonella enterica strains in toasted oats cereal

HIGHLIGHTS

• who: Matthew Chick and colleagues from the Department of Food Science and Nutrition, University of Minnesota, Saint Paul, MN, USA have published the research work: Thermal Death Kinetics of Three Representative Salmonella enterica Strains in Toasted Oats Cereal, in the Journal: Microorganisms 2022, 1570 of /2022/
• what: The aim of this research was to determine the kinetic parameters (decimal reduction time D; time required for the first decimal reduction δ) of thermal resistance of Salmonella in a previously cooked low water activity food.

SUMMARY

Due to its pervasive presence and its tolerance . . .

 



If you want to have access to all the content you need to log in!

Thanks :)

Username or Email

Password

Remember me

Lost your password?

If you don't have an account, you can create one here.