Minarsich, Joseph

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.]

YI2019 M01

Jerky processing; Relative humidity

Subjects--Topical Terms:
SALMONELLA--IF

Call Number: IF 34 (323)

Source: Journal of Food Protection 81 (3) 2018 : 348-356 0362-028X