Adjusting processing parameters in an entry-level commercial dehydrator to achieve a 5-log reduction of Salmonella during the cooking step / Joseph Minarsich ...[et al.]
Call Number: IF 34 (323) Material type:
ArticleSubject(s): SALMONELLA -- IF
In:
Journal of Food Protection 81 (3) 2018 : 348-356
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YI2019 M01
Jerky processing; Relative humidity
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