Salmonella survival kinetics on pecans, hazelnuts, and pine nuts at various water activities and temperatures

Journal of Food Protection

Volumn 80, Issue 5, 2017, Pages 879-885

  Santillana Farakos, Sofia M ^a   Pouillot, Régis ^a   Keller, Susanne E ^a  

^a CENTER FOR DRUG EVALUATION AND RESEARCH   (United States)

Author keywords

Fat; Log linear; Low moisture; Protein; Tree nuts; Weibull

Indexed keywords

WATER;

ANALYSIS; CARYA; FOOD CONTAMINATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HAZELNUT; KINETICS; MICROBIOLOGY; NUT; SALMONELLA; TEMPERATURE;

CARYA; CORYLUS; FOOD CONTAMINATION; FOOD MICROBIOLOGY; KINETICS; NUTS; SALMONELLA; TEMPERATURE; WATER;

EID: 85018570617     PISSN: 0362028X     EISSN: 19449097     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-16-392     Document Type: Article

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