Effects of drying temperature and surface characteristics of vegetable on the survival of Salmonella

Journal of Food Science

Volumn 74, Issue 1, 2009, Pages

  Hawaree, N ^a   Chiewchan, N ^a   Devahastin, S ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

Cabbage; Heat resistance; Hot air drying; Image analysis; Roughness factor; Salmonella; Topographical features

Indexed keywords

WATER;

ARTICLE; BACTERIUM ADHERENCE; BRASSICA; FOOD CONTAMINATION; GROWTH, DEVELOPMENT AND AGING; HEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; PHYSIOLOGY; SAFETY; SALMONELLA; SCANNING ELECTRON MICROSCOPY; TIME; ULTRASTRUCTURE; VEGETABLE;

BACTERIAL ADHESION; BRASSICA; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; HOT TEMPERATURE; MICROSCOPY, ELECTRON, SCANNING; SALMONELLA; TIME FACTORS; VEGETABLES; WATER;

BRASSICA OLERACEA VAR. CAPITATA; SALMONELLA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR ANATUM;

EID: 58649094141     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.01010.x     Document Type: Article

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