Temperature resistance of Salmonella in low-water activity whey protein powder as influenced by salt content

Journal of Food Protection

Volumn 77, Issue 4, 2014, Pages 631-634

  Farakos, S M Santillana ^a   Hicks, J W ^a,b   Frank, J F ^a  

^a UNIVERSITY OF GEORGIA   (United States)

^b MEDICAL COLLEGE OF GEORGIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

INORGANIC SALT; MILK PROTEIN; SODIUM CHLORIDE; WATER; WHEY PROTEIN;

DOSE RESPONSE; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HEAT; KINETICS; METABOLISM; MICROBIOLOGY; PEANUT; SALMONELLA; TIME;

ARACHIS HYPOGAEA; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD MICROBIOLOGY; HOT TEMPERATURE; KINETICS; MILK PROTEINS; SALMONELLA; SALTS; SODIUM CHLORIDE; TIME FACTORS; WATER;

EID: 84898734210     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-13-306     Document Type: Article

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