Thermal inactivation of Salmonella spp. during conching

LWT

Volumn 43, Issue 4, 2010, Pages 720-723

  Krapf, T ^a   Gantenbein Demarchi, C ^a  

^a ZURICH UNIVERSITY OF APPLIED SCIENCES   (Switzerland)

Author keywords

Chocolate; Conching; D value; MPN method; Salmonella spp.

Indexed keywords

COCOA; HEAT RESISTANCE; SALMONELLA;

CHOCOLATE; COCOA BUTTER; COCOA LIQUORS; CONCHING; D VALUES; DARK CHOCOLATE; MOST PROBABLE NUMBER METHODS; SALMONELLA SPP; SALMONELLA SPP.; THERMAL INACTIVATION;

HEAT TREATMENT;

SALMONELLA; THEOBROMA; THEOBROMA CACAO;

EID: 74649084153     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2009.10.009     Document Type: Article

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