Effect of Added Moisture on the Heat Resistance of Salmonella anatum in Milk Chocolate 1
Open Access
- 1 January 1970
- journal article
- research article
- Published by American Society for Microbiology in Applied Microbiology
- Vol. 19 (1) , 177-178
- https://doi.org/10.1128/aem.19.1.177-178.1970
Abstract
The heat resistance of Salmonella anatum in milk chocolate at a processing temperature (71 C) was greatly decreased by adding 1 to 4% moisture.Keywords
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