Effect of Temperature and Airflow on Inactivation of Enterococcus faecium NRRL B-2354 in Apple Cubes During Hot Air Drying
Print
EmailEffect of Temperature and Airflow on Inactivation of Enterococcus faecium NRRL B-2354 in Apple Cubes During Hot Air Drying
Did you find this article useful?
You Might Also Be Interested In
-
Food Safety Education Research and Extension Opportunities of HSSF
Published on September 21, 2021
-
Factors Influencing Desiccation Tolerance of Salmonella and Enterohemorrhagic E. coli
Published on August 1, 2022
-
PADL Two-Day Workshop for High School Teachers
Published on March 9, 2022
-
Trend Food Handling with Food Safety Implications: Nut Soaking And Drying
Published on October 18, 2022
-
Fate of foodborne pathogens during soaking and drying of walnuts
Published on January 11, 2023
