Survival of Salmonella during baking of peanut butter cookies

Journal of Food Protection

Volumn 77, Issue 4, 2014, Pages 635-639

  Lathrop, Amanda A ^a   Taylor, Tiffany ^a   Schnepf, James ^a  

^a CALIFORNIA POLYTECHNIC STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BUTTER; WATER;

BACTERIAL COUNT; BUTTER; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMAN; METABOLISM; MICROBIAL VIABILITY; MICROBIOLOGY; PEANUT; PH; PROCEDURES; PRODUCT SAFETY; SALMONELLA; TEMPERATURE; TIME;

ARACHIS HYPOGAEA; BUTTER; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; HYDROGEN-ION CONCENTRATION; MICROBIAL VIABILITY; SALMONELLA; TEMPERATURE; TIME FACTORS; WATER;

EID: 84898755589     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-13-408     Document Type: Article

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