Erratum: Influence of Water Activity on Thermal Resistance of Microorganisms in Low-Moisture Foods: A Review, [Comprehensive Reviews in Food Science and Food Safety, 15, 2, (2016), 353-370]. Doi: 10.1111/1541-4337.12190;Influence of Water Activity on Thermal Resistance of Microorganisms in Low-Moisture Foods: A Review

Comprehensive Reviews in Food Science and Food Safety

Volumn 15, Issue 2, 2016, Pages 353-370

  Syamaladevi, Roopesh M ^a,c   Tang, Juming ^a   Villa Rojas, Rossana ^a   Sablani, Shyam ^a   Carter, Brady ^b   Campbell, Gaylon ^b  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b Decagon Devices Inc   (United States)

^c UNIVERSITY OF ALBERTA   (Canada)

Author keywords

Low moisture food safety; Salmonella; Thermal processing; Thermal resistance; Water activity; Water mobility

Indexed keywords

FOOD MICROBIOLOGY; FOOD SAFETY; HEAT RESISTANCE; HEAT TREATMENT; INDUSTRIAL RESEARCH; MOISTURE; PATHOGENS; PROCESSING; PRODUCT DESIGN; SALMONELLA; TEMPERATURE;

ELEVATED TEMPERATURE; FOOD-BORNE PATHOGENS; INDUSTRIAL OPERATIONS; INFLUENCE OF WATER; PROCESSING TEMPERATURE; RESEARCH ACTIVITIES; WATER ACTIVITY; WATER MOBILITY;

THERMAL PROCESSING (FOODS);

EID: 84957922039     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12203     Document Type: Erratum

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