A dry-inoculation method for nut kernels

Food Microbiology

Volumn 33, Issue 2, 2013, Pages 292-297

  Blessington, Tyann ^a,b   Theofel, Christopher G ^a   Harris, Linda J ^a,b  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b Western Center for Food Safety   (United States)

Author keywords

Almond; Dry; Inoculation; Kernel; Salmonella; Walnut

Indexed keywords

WATER;

ARTICLE; CHEMISTRY; EVALUATION; FOOD CONTAMINATION; FOOD CONTROL; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGICAL EXAMINATION; MICROBIOLOGY; NUT; PRODUCT SAFETY; PRUNUS; SALMONELLA ENTERITIDIS; TEMPERATURE; WALNUT;

BACTERIOLOGICAL TECHNIQUES; CONSUMER PRODUCT SAFETY; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; JUGLANS; MICROBIAL VIABILITY; NUTS; PRUNUS; SALMONELLA ENTERITIDIS; TEMPERATURE; WATER;

BACTERIA (MICROORGANISMS); JUGLANS; PRUNUS DULCIS; SALMONELLA; SALMONELLA ENTERICA; SALMONELLA ENTERITIDIS;

EID: 84871720184     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.09.009     Document Type: Article

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