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Relationships of Water Activity and Moisture Content to the Thermal Inactivation Kinetics of Salmonella in Low-Moisture Foods
Abstract
Water affects thermal inactivation kinetics of Salmonella in low-moisture foods. Water activity and moisture content are both feasible predictors of heat resistance. Sorption state of food materials may affect Salmonella heat...
Paper Details
Title
Relationships of Water Activity and Moisture Content to the Thermal Inactivation Kinetics of Salmonella in Low-Moisture Foods
Published Date
Jan 1, 2019
Journal
Volume
82
Issue
6
Pages
963 - 970
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Notes
History